This thick and ‘creamy’ Leek and Potato Soup actually has no cream in it but you would never know it! Goat cheese adds creaminess and tang!
It uses potatoes blended in with the leek and chicken broth to thicken it.
It is flavourful and filling, using simple ingredients. The goat cheese enriches it and acts as a thickener as well. I am not sure if you would realize that it is goat cheese if you didn’t know.
As I was making it I thought a full fat yogurt could also stand in for the goat cheese and give it a bit of tang. I might look for a Balkan Style or Icelandic style yogurt because they tend to be thick and rich and creamy.
- 2 Tbsps butter
- 1 leek white and light green parts only, thinly sliced horizontally
- 3 small potatoes peeled and cubed
- 1 medium yellow onion diced
- 1 tsp dried thyme
- 2 1/2 cups chicken broth
- 1 tsp salt
- 2 1/2 oz plain goat cheese
- green onion green part in thin slices (or chives)
- Melt butter in a dutch oven big enough to hold the final soup. Add the onion and thyme and sauté about 7 minutes. Add the leek and potato. Cook another 5 minutes.
- Add the broth and bring to a simmer. Cover and simmer 10 minutes until potatoes are tender.
- Transfer the soup to a blender and blend. You do not want a purée so stop blending while there is still some texture to the soup.
- Return the soup to the dutch oven. Add the goat cheese and allow it to melt over medium heat. Add the salt and stir thoroughly. Taste and adjust seasoning as necessary.
- Serve with chives or green onion garnish.