One of the best decision we made this year was to join a CSA- or Community Supported Agriculture farm program. We purchased a full share in Waldingfield Farm, an organic farm in Washington, Connecticut. We’ve reaped the benefits since the spring with loads of fresh, organic produce for our family. They are particularly known for their heirloom tomatoes and even with all the rain and bad weather we’ve been having, I still get more tomatoes than I can sometimes eat. Two weeks ago, I got a nice bunch of leeks. I knew immediately what I was going to make: Potato Leek Soup!
I LOVE LOVE LOVE potato leek soup, and all the ones I’ve ever had are full of yummy butter and cream. I wanted a healthier version. So I tweaked and tried a few things, and this is my version of healthy Potato Leek Soup!
Potato Leek Soup- Lightened up!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4-5 thinly sliced leek stalks washed well
- 8 cups peeled cubes yukon gold potatoes
- 1 cup water
- 4 cans reduced sodium chicken broth
- 3 sprig fresh thyme
- 4 chicken bullion cubes
- 1/2 cup fat free half and half
- fresh ground pepper
- Optional garnish: shredded cheddar cheese bacon bits
- Melt butter and oil in a large pot or dutch oven.
- On medium heat, slowly cook leeks until softened, about 10 minutes, stirring occasionally. Do not brown!
- Add potatoes, water, broth, chicken boullion cubes, and fresh thyme.
- Bring to a boil, reduce heat, and simmer uncovered about 25 minutes or until potatos are very tender.
- remove pan form heat, and remove thyme. Blend half of the soup in a blender or food processor until smooth (Careful!! )
- Add pureed soup to the rest of the soup in the pot, and stir on cream. Add pepper to taste, and enjoy!
- This soup also freezes well.
I love to make pots of this incredible soup and freezing it for later. It’s perfect on a cold, snowy day, or any day, really. ait to make pots of this soup and freeze it for the winter! I like to freeze it flat in ziplock bags and have it ready for lunch!