Leek and Potato Soup with Thyme
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 45 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lbs leeks, sliced 2 stalks celery, sliced 1 Tbsp olive oil or canola oil
1-1/2 qts chicken stock or water salt and pepper 2 tsps dried thyme or tsp fresh
1/2 tsp anise seeds 2 tsps dried rosemary or 1 tsp fresh 3 bay leaves
2 lbs russet potatoes



1 In a large soup pot, saute the leeks and celery gently with the oil until they are softened. Do not allow to brown.
2 Add the chicken stock, salt and pepper and the herbs.
3 Peel and slice the potatoes and add to the soup. Bring the soup to a gently boil, then simmer until the potatoes are well cooked. Remove from the heat, then puree in a food processor fitted with a steel blade. Pass the soup through a fine strainer.
4 Reboil in a clean pot and correct the seasonings.
5 Serve in warm bowls garnished with finely chopped fresh thyme if available.

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