Recipe

Potato Leek Soup

1 tablespoon butter
3 cups thinly sliced leeks (about three medium)
6 cups cubed peeled Yukon gold potatoes (about 2 1/4 pound)
2 cups water
1/2 teaspoon salt
2 (14 oz.) cans organic vegetable broth
2 thyme sprigs
1/2 cup whipping cream

Melt butter in Dutch oven over medium heat. Add leeks, cook 10 minutes or until tender, stirring occasionally (do not brown).

Add potatoes, water, salt, broth and thyme sprigs. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until potatoes are very tender.

Remove pan from heat, discard thyme sprigs. Partially mash potatoes with potato masher, stir in cream. Add salt and pepper to taste, garnish with additional thyme sprigs if desired.

Cooking Light October 2005

NOTE: I tend to follow soup recipes very loosely, and this one is no exception. I never peel the potatoes; I used dried thyme; I didn't measure the potatoes and leeks exactly; I used more broth and less water. I don't like really thick heavy cream soups, so I used some low fat milk and a little bit of cream. Bottom line is, you can be flexible with this and it will still be good. Mine was yummy.