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. Potato and Leek Soup Go to recipes By Stonyfield American Main Dishes Soups Clean Plate ClubI 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. Ready In: 1 hr 5 mins Level: Easy Prep: 10 mins Cook: 45 mins Yields: 8 Servings Print RecipeIngredients2 Tbsp extra virgin olive oil2 Tbsp unsalted butter3 lb leeks (white and light green parts only, sliced)1 medium onion (diced)2 slices turkey bacon2 lb Yukon gold potatoes (peeled and diced)3 sprigs fresh rosemary1/2 c Stonyfield Organic 0% Fat Greek Plain Yogurt6 c reduced-sodium chicken brothSalt and pepper (to taste)Green onions or chives (optional for garnish)directionsStep 1Heat 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.Step 2Add potatoes and broth to the pot. Bring to a simmer and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.Step 3When 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.
