Creamy Potato and Leek Soup

Ingredients

2 leeks, tops removed and chopped fine
1 yellow onion, chopped fine
4 cloves garlic, minced
4 mediums Yukon gold potatoes, peeled and diced into ½ inch cubes
1/4 cup cream
3/4 cup Greek yogurt
leaves from about 4-5 springs of thyme
1 tablespoon olive oil
1 tablespoon butter
salt and pepper, to taste

Preparation

1
In a stockpot, saute the leeks and onions in the olive oil and butter until soft.
2
Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper. Saute a few more minutes.
3
Add the potatoes and broth. (Add just enough broth to cover the potatoes plus about 1/4 of an inch.)
4
Simmer until the potatoes are tender.
5
Taste the broth and season with thyme, salt, and pepper to taste.
6
Working in batches, do a rough puree of 3/4 of the soup in a food processor.
7
Add the puree back to the soup and add the cream and yogurt. Stir well.
8
Bring back to a simmer and season to taste.

Tools

About

Using Greek yogurt rather than loads of cream makes it a healthy way to enjoy a really hearty soup, plus the yogurt gives the dish a pleasant pungency.

Yield:

4

Added:

December 10, 2009

Creator:

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