Creamy Potato and Leek Soup
Details
- Servings: 4
- Vegetarian: True
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Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 leeks, tops removed and chopped fine
- 1 yellow onion, chopped fine
- 4 cloves garlic, minced
- 4 mediums Yukon gold potatoes, peeled and diced into ½ inch cubes
- 1/4 cup cream
- 3/4 cup Greek yogurt
- 4 cups vegetable broth
- leaves from about 4-5 springs of thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper, to taste
Instructions
In a stockpot, saute the leeks and onions in the olive oil and butter until soft.
Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper.
Add just enough broth to cover the potatoes plus about 1/4 of an inch.)
Simmer until the potatoes are tender.
Taste the broth and season with thyme, salt, and pepper to taste.
Working in batches, do a rough puree of 3/4 of the soup in a food processor.
Add the puree back to the soup and add the cream and yogurt. Stir well.
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