Golden Potato-Leek Soup

Submitted by Chef #989720

"This recipe came from Cooking Light Magazine and has been rated highly. It is a light recipe - no cream, no milk. Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This makes a generous amount, so share the bounty with friends or freeze half of the batch for a future meal."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 14.79 ml olive oil
• 709.77 ml thinly sliced leeks (about 3 medium)
• 1419.54 ml yukon gold potatoes (about 2 1/4 pounds)
• 473.18 ml water
• 2.46 ml salt
• 1020.58 g organic free range fat free chicken broth
• 2 fresh thyme sprigs
• 78.78 ml tofu sour cream
• 1.23 ml fresh ground black pepper

directions

1. Preheat oven to 375°.
2. Peal and cube the potatoes.
3. Melt butter or olive oil (for a vegan recipe) in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).
4. Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
5. Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream (or sour cream or Tofu cream for a Vegan Recipe.) Sprinkle with black pepper.