Who doesn't love potatoes? I know I do, and potato leek soup is one of my favorites. The best part is, it's so creamy and rich without the addition of cream. Blending the soup with an emulsion blender gives it it's creamy texture.
Potato Leek Soup
Makes 8 one-cup servings
1 tablespoon Olivio spread or butter
1 medium leek, sliced and rinsed
5 cups water
3 medium potatoes, peeled and diced
1 cube chicken bouillon
1/8 tsp dried rosemary, crushed
1/8 tsp dried thyme leaves, crushed
1 tsp garlic powder
In a large saucepan, heat the Olivio over low heat until melted. Add the sliced leek until softened, about 3 minutes. Add the water, potatoes, chicken bouillon, rosemary, thyme and garlic powder. Heat over low heat for 3 hours. Remove from heat and let cool slightly.
Blend with an emulsion blender (or as an alternative, you can place the cooled soup in a blender) and blend until smooth. Return to low heat and heat through, adding salt and black pepper to taste.
(Each serving is 2 pt pls.)