This is the perfect hearty and comforting winter soup, made with just a few simple ingredients. I lightened this soup, using mostly chicken broth, and just a bit of fat-free half and half to make it silky and creamy. This recipe is very easy and quick to make- no more than 35 minutes needed- kind of amazing so much flavor can develop that fast!
Potato Leek Soup:
Prepare your vegetables:
Chop 2-3 large leeks- white and light green parts only
Dice 1/2 large white onion
4 potatoes- if using a thin skin potato, like I did, no need to peel.
3 cloves of garlic, roughly chopped
Make the Soup:
Heat a large soup pot on medium heat, and add olive oil - about 1 tablespoon
Add leeks, onion and garlic and cook until translucent.
Add 5 cups chicken stock
Add potatoes
Season with salt and pepper
Add 2 bay leaves
Add 1 teaspoon chopped fresh thyme
Bring the soup to a simmer and cook until potatoes are soft. About 15 minutes.
Remove the bay leaves from the pot.
Using an immersion blender- blend the soup in the pot to a smooth consistency. You can also use a blender, but you will need to do it in batches.
Next, stir in 1/2 cup of fat free half and half, and bring back to a simmer for about 5 minutes till heated through.
You are ready to serve! Garnish with a bit of fresh thyme, and green onion i f you like- I loved it- ENJOY!
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