Ingredients

2 teaspoons butter
2 leeks, rinsed well and chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups leftover cooked new potatoes
6 cups reduced-sodium vegetable or chicken broth
1 cup reduced-fat sour cream
Salt and ground black pepper
4 teaspoons chopped fresh chives

Instructions

Heat butter in a large stock pot or Dutch oven over medium heat.

Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until
fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover

and simmer 5 minutes.

Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from
heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top
with chives.