Leek & Potato Soup

Name: Leek & Potato Soup
Total time: 45 min
Ingredients: 1 ½ teaspoons canola oil; 3 leeks, trimmed, cleaned and thinly sliced (3 cups); 2 cloves garlic, minced; 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried; 6 cups reduced-sodium chicken broth; 1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks; ½ cup reduced-fat sour cream; Salt & freshly ground pepper, to taste

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Total: 45 minutes

Author : EatingWell Test Kitchen

Ingredients

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1 ½ teaspoons canola oil3 leeks, trimmed, cleaned and thinly sliced (3 cups)2 cloves garlic, minced1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried6 cups reduced-sodium chicken broth1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks½ cup reduced-fat sour creamSalt & freshly ground pepper, to taste

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Instructions

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Step 1

Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

Step 2

Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.

Step 3

Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.