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Golden Potato-Leek Soup
Fresh seasonal ingredients from autumn's harvest lead to this winning combination. Yukon gold potatoes are the key ingredients to give the soup a rich, buttery flavor. Enjoy! |
| 1 tablespoon butter 3 cups thinly sliced leek (about 3 medium) 6 cups cubed peeled Yukon gold potatoes (about 3 1/2 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 |
| Instructions 1. Melt butter in a Dutch oven over medium heat. Add leek, cook 10 minutes or until tender, stirring occasionally (do not brown). 2. 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. 3. Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Garnish with thyme sprigs if desired. Yield: 8 servings (serving size: 1 cup) Source: Cooking Light, October 2005 |