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Leek And Potato Soup #4

Leek And Potato Soup #4 is built on Olive Oil, Leeks, Garlic, Fresh Thyme, and Vegetable Broth. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 tsp
• 3
• 2 clove
• 1 1/2 tsp
• 5 1/2 cup
• 1 1/4 lb
• 1/2 cup

Method (preview)

1. 1

   In a Dutch oven or soup pot, heat oil over low heat.

2. 2

   Add leeks and cook, stirring, until softened, about 10 minutes.

3. 3

   Add garlic and thyme; cook for 2 minutes more.

4. 4

   Pour in chicken broth, increase heat to medium and bring to a boil.

5. 5

   Reduce heat to low and simmer, uncovered, for 10 minutes.

6. 6

   Pour the soup through a strainer set over a large bowl.

7. 7

   Return the puree and broth to the saucepan.

8. 8

   Add potatoes and simmer, covered, until potatoes are soft, 10 - 15 minutes.

9. 9

   Remove from the heat and mash potatoes thoroughly with a potato masher.

10. 10

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

11. 11

    NOTES: Cal 103.3

12. 12

    Fat 1.3g

13. 13

    Carb 18.1g

14. 14

    Fib 2.1g

15. 15

    Pro 20.5g

16. 16

    Sod 277mg

17. 17

    CFF 7%