- 1 of 3 Melt butter over medium heat in a large, lidded pot. Add leeks and cook 7 minutes, until softened. Add chicken broth, potatoes and pears. Bring to a boil. Reduce heat to medium-low, cover and cook 25 minutes.
- 2 of 3 Using a handheld blender (or a countertop blender, in batches), puree soup until smooth. (If using countertop blender, return mixture to pot.) While still hot, stir in brown sugar and salt.
- 3 of 3 Ladle soup into 8 bowls. Garnish with a dollop of creme fraiche and sliced chives, if desired.
Servings Per Recipe: 8
Per Serving: 2 g sat. fat, 8 mg chol., 4 g pro., 0 null Mark as Free Exchange, 213 kcal cal., 3 g Fat, total, 46 g carb., 5 g fiber, 622 mg sodium