Creamy Potato and Leek Soup
By: Tasty Trix
Published: Thursday, December 10, 2009 - 3:33pm

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
4 cups vegetable broth
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.

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.