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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
1 tablespoon olive oil |
3 cups thinly sliced leeks (about 3 medium) |
6 cups yukon gold potatoes (about 2 1/4 pounds) |
2 cups water |
1/2 teaspoon salt |
36 ounces organic free range fat free chicken broth |
2 fresh thyme sprigs |
1/3 cup tofu sour cream |
1/4 teaspoon 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.
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