Potato and Leek Soup
I am on a huge soup kick at the moment. It's easy and I can make enough for a few meals. You can serve soup as a main meal or with a salad or sandwich. I've just dug up massive amounts of potatoes from my garden recently and thought what a great way to use them - make Potato Leek Soup.
|2||tbsp||extra virgin olive oil|
|3||lb||leeks (white and light green parts only, sliced)|
|1||medium onion (diced)|
|2||lb||Yukon gold potatoes (peeled and diced)|
|3||sprigs of fresh rosemary|
|1⁄2||c||Stonyfield Organic Fat Free Plain Greek Yogurt|
|6||c||reduced-sodium chicken broth|
|Salt and pepper (to taste)|
|oz||green onions or chives (optional for garnish)|
Heat oil in a large pot over medium heat. Add diced bacon until starting to brown then add butter, leeks, onion, garlic, rosemary, salt and pepper. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes.
Add potatoes and broth to the pot. Bring to a simmer and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. Add the ½ cup of greek yogurt and blend again. Season with more salt and pepper if need be. Once you have divided the soup into bowls you can top with a teaspoon full of yogurt and garish with green onions or chives if you choose to.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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