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
4 cups vegetable broth
leaves from about 4-5 springs of thyme
1 tablespoon olive oil
1 tablespoon butter
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.
Tools
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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:
Thursday, December 10, 2009 - 3:33pm
