Creamy Potato and Leek Soup

Ingredients

• •2 leeks
• •1 onion
• •4 cloves garlic
• •4 medium yukon gold potatoes
• •¼ cup heavy cream
• •¾ cup greek yogurt
• •4 cups vegetable broth
• •thyme
• •1 tablespoon olive oil
• •1 tablespoon butter
• •salt and pepper

Method

Adapted from foodista.com

1. 1In a stockpot, saute the leeks and onions in the olive oil and butter until soft.
2. 2Add the garlic, ½ the thyme, and a pinch of sailt and pepper.
3. 3Saute a few more minutes.
4. 4Add the potatoes and broth.
5. 5Add just enough broth to cover the potatoes plus about ¼ of an inch.
6. 6Simmer until the potatoes are tender.
7. 7Taste the broth and season with thyme, salt, and pepper to taste.
8. 8Working in batches, do a rough puree of ¾ of the soup in a food processor.
9. 9Add the puree back to the soup and add the cream and yogurt.
10. 10Stir well.
11. 11Bring back to a simmer and season to taste.