Golden Potato-leek Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 3 cups thinly sliced leeks (about 3 medium)
• 6 cups yukon gold potatoes (about 2 1/4 pounds)
• 2 cups water
• 1/2 teaspoon salt
• 36 ounces organic free range fat free chicken broth
• 2 fresh thyme sprigs
• 1/3 cup tofu sour cream
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 375°.
• 2 peal and cube the potatoes.
• 3 melt butter or olive oil (for a vegan recipe) in a dutch oven over medium heat. add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).
• 4 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.
• 5 remove pan from heat; discard thyme sprigs. partially mash potatoes with a potato masher; stir in cream (or sour cream or tofu cream for a vegan recipe.) sprinkle with black pepper.