Tuesday, September 20, 2011

Golden Potato-Leek Soup

This afternoon as I was trying to figure out what I wanted for dinner.  After a long day of not feeling 100% myself, my friend, Mary Morgan, suggested a recipe she had once tried which came from Cooking Light.  I figured it only called for a few ingredients I didn't have at home so why not try it and lets just be honest, it contains potatoes....my all time weakness!!!

Golden Potato-Leek Soup

1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
2 cups water
1/2 teaspoon salt
2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs
1/3 cup whipping cream
1/4 teaspoon freshly ground black pepper
Thyme sprigs (optional)

Soak the leeks in cold water to get all of the sand and dirt out ensuring there is no gritty texture once they are included in the soup.

To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).  
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.  Remove pan from heat; discard thyme sprigs. 
Partially mash potatoes with a potato masher; stir in cream. 
I like my soup smoother than chunky so I went ahead and used the submersion blender!
Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.
I topped mine with bacon and fresh chives!!!

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  1. Yum! I made potato soup last week! My ultimate comfort food! I remember my mom teaching me her recipe when I was away for college! Emory, however, wasn't such a fan...YET!

  2. Mags it is my all time favorite too! Even better when you load it up with bacon and chives! Emory will learn!