Lighter Potato-Leek Soup

Name: Lighter Potato-Leek Soup
Ingredients: 2 tablespoons olive oil; 4 large leeks, white and light green parts, sliced into 1/2-inch rings, washed well and drained; 1/2 teaspoon kosher salt, plus more to taste; 2 large russet potatoes, peeled and diced; 6 cups vegetable or chicken broth, reduced sodium; 1/2 teaspoon dry thyme; freshly ground black pepper, to taste; a few slices of turkey bacon, cooked and diced (optional)

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Servings: 13

Author : Joy Bauer

dairy free easy

Ingredients

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2 tablespoons olive oil4 large leeks, white and light green parts, sliced into 1/2-inch rings, washed well and drained1/2 teaspoon kosher salt, plus more to taste2 large russet potatoes, peeled and diced6 cups vegetable or chicken broth, reduced sodium1/2 teaspoon dry thymefreshly ground black pepper, to tastea few slices of turkey bacon, cooked and diced (optional)

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Instructions

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Step 1

Heat oil in a soup pot over medium-high heat. Add leeks, season with salt and stir to coat. Sauté until wilted, about 5 minutes.

Step 2

Add potato, broth and thyme. Boil, then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes. Then place in a blender and purée until smooth or use an immersion blender right in the pot. If the soup seems too thick, simply add 1/2 to 1 cup broth while puréeing to reach desired consistency. Put back in the pot and keep warm (or chill to serve cold).

Step 3

Season with salt and pepper, to taste. Add optional bacon to the pot or sprinkle over the top of individual bowls when serving.