Creamy Potato and Leek Soup

Photo by: Tasty Trix

Creamy Potato and Leek Soup

Food Ingredients:
2 leeks, tops removed and chopped fine 1 yellow onion, chopped fine 4 cloves garlic, minced 4 mediums Yukon gold potatoes, peeled and diced into ½ inch cubes 1/4 cup cream 3/4 cup Greek yogurt 4 cups vegetable broth leaves from about 4-5 springs of thyme 1 tablespoon olive oil 1 tablespoon butter salt and pepper, to taste

Recipe preparation:
1 In a stockpot, saute the leeks and onions in the olive oil and butter until soft. 2 Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper. Saute a few more minutes. 3 Add the potatoes and broth. (Add just enough broth to cover the potatoes plus about 1/4 of an inch.) 4 Simmer until the potatoes are tender. 5 Taste the broth and season with thyme, salt, and pepper to taste. 6 Working in batches, do a rough puree of 3/4 of the soup in a food processor. 7 Add the puree back to the soup and add the cream and yogurt. Stir well. 8 Bring back to a simmer and season to taste.

Recipe source: Foodista recipe