315 kcalCreamy Potato and Leek Soup
50 min serves 4
VegetarianGluten-Free
9gprotein44gcarbs12gfat
Ingredients
- •2 leeks
- •1 onion
- •4 cloves garlic
- •4 medium yukon gold potatoes
- •¼ cup cream
- •¾ cup greek yogurt
- •4 cups vegetable broth
- •1 leaves from 4-5 springs of thyme
- •1 tablespoon olive oil
- •1 tablespoon butter
- •salt and pepper
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Method
From foodista.com — read the original
- 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.
- Saute a few more minutes.
- Add the potatoes and broth. (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.
- Bring back to a simmer and season to taste.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com