Leek and Potato Soup
Servings: 4 servings
Calories: 196kcal
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 teaspoon dried thyme
- 2 ½ cups chicken broth
- 1 teaspoon salt
- 2 ½ oz plain goat cheese
- green onion green part in thin slices (or chives)
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.
Notes
[nutrition-label]
Nutrition
Calories: 196kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 775mg | Potassium: 283mg | Fiber: 2g | Sugar: 3g