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Prep: 15 minutes
Cook: 17 minutes • Serves: 8
2 teaspoons salt
2 tablespoons olive oil
4 medium leeks, cut lengthwise in half, then crosswise into 1/2-inch pieces (about 4 cups)
1-1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 cup half and half
1/4 teaspoon white pepper
Sour cream and chopped fresh parsley for garnish (optional)
1. In large saucepot, heat potatoes, 1 teaspoon salt and 6 cups water to a boil over medium-high heat. Reduce heat to medium; cover and cook 14 minutes or until potatoes are fork-tender. Remove from heat.
2. In large skillet, heat oil over medium heat. Add leeks and thyme; cook 15 minutes or until tender, stirring occasionally.
3. Stir half and half, pepper, remaining 1 teaspoon salt and leek mixture into potato mixture; heat to a simmer over medium heat. Remove from heat; with immersion blender or blender, purée soup. Makes about 9 cups.
4. Serve soup garnished with sour cream and parsley, if desired.
Approximate nutritional values per serving (1-1/8 cups):
212 Calories, 7g Fat, 3g Saturated Fat, 11mg Cholesterol, 621mg Sodium,
35g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 5g Protein