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Wednesday, 30 November 2016

Healthy Potato Leek Soup

This is a healthy lightened up version of Potato Leek soup, full of good flavours.  Thank you Terri Hughes for your recipe.

3 large leeks, washed, stems removed, sliced in half, then 1/4 inch rounds
4 tablespoons olive oil
1 cup onion, diced
3 cloves garlic, minced
1 pound yukon gold potato, diced
6 cups chicken stock (or veggie stock) or use ½ water
1 tablespoon fresh thyme (or substitute 1 tsp dry herbs de provence)
1 teaspoon salt
½ teaspoon fresh cracked pepper
⅓ cup light sour cream
2 tablespoons fresh chives for garnish

Heat oil in medium sized heavy bottom pot, over medium heat. Add leeks and sauté 3-4 minutes, then add onion.
Continue to sauté for 5 minutes until tender. Add garlic and sauté for 3 more minutes.
Add potatoes, stock and fresh thyme. Bring to a boil, turn heat to low and simmer for 15 minutes, until potatoes are tender.
Add salt and pepper.
Blend in batches, until very smooth and silky --don't fill up a blender with hot liquid, or you will have a soup explosion --so blend in small batches, less than half full, with the lid held down very tightly, holding lid down firmly covered with a kitchen towel.
Return the soup to the pot, bring to a simmer over low heat, and stir in sour cream.
Serve with fresh chives.

(modified from Feasting at Home)

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