Hearty Leek and Yukon Gold Potato Soup

Ingredients

3 inches large leeks, thinly sliced and rinsed water to remove dirt and sand

4 mediums potatoes, Yukon Gold, cubed (do not peel, you’ll keep the nutrients and add color to the 2 cloves garlic, minced

1 tablespoon olive oil

2 cups chicken broth

6 cups water

1 teaspoon thyme

1 ea bay leaf

1 cup low fat milk

Preparation

Heat large pan over medium heat with olive oil. Add leeks and garlic. Cook 10 minutes until leeks are tender, adding a bit of chicken broth if needed.

Add chicken broth, potatoes, water, thyme and bay leaf. Simmer on low for 30 minutes until potatoes are tender.

Add in batches to blender and puree. Return to pan and add milk. Heat through and season with salt and pepper to taste.

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About

Lately I’m big into Yukon Gold potatoes. I love the color. I love the texture. Where russet potatoes can be kind of grainy in a soup, Yukon Gold potatoes are creamy, and add a wonderful gold color.

Calories: 186
Total Fat: 1.83g
Cholesterol: –
Sodium: 161mg
Total Carbs: 38.62g
Dietary Fiber: 3.06g
Sugars: 2.59g
Protein: 5.32g
Weight Watchers Points 3