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Leek and Potato Soup

1 1/2 ts Olive Oil
3 Leeks, *Note
2 Cloves Garlic, Minced
1 1/2 ts Chopped Fresh Thyme, **Note 5 1/2 c Ff, Lowsod Veg Chicken Broth 1 1/4 lb Potatoes, ***Note
1/2 c Nonfat Sour Cream, ****Note
Salt And Pepper, To Taste


*NOTE: trimmed, washed and tinkly sliced (3 C)


**NOTE: OR 1/2 tsp dried thyme leaves


***NOTE: peeled and cut into small chunks


****NOTE: Original recipe used reduced fat sour cream... I had planned on using fatfree but omitted it because I forgot it


In a Dutch oven or soup pot, heat oil over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in chicken broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.


Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some of the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until potatoes are soft, 10 - 15 minutes. Remove from the heat and mash potatoes thoroughly with a potato masher.


Stir in sour cream, salt and pepper. Return to low heat and heat until hot but not boiling. Serve hot or chilled.


Makes about 6 cups, for 6 servings


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