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.
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| Prep Time | 20 minutes |
| Servings |
servings
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Ingredients
- 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)
Ingredients
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Instructions
- 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.
Recipe Notes
Nutrition Facts
Leek and Potato Soup
Amount Per Serving
Calories 196
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 28mg
9%
Sodium 775mg
32%
Potassium 283mg
8%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
8%
Sugars 3g
Protein 6g
12%
Vitamin A
16%
Vitamin C
15%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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