This Potato Leek soup recipe is adapted from the Williams & Sonoma Bride and Groom cookbook that I received as part of a shower gift from my lovely friends Laura and Vickie. I've made some changes to it, but I will say, there's nothing warmer to me on a cold, rainy night than a hearty bowl of soup.The original recipe does not call for any cheese- I added 2% cheddar, a little grated parmesan, and a touch of cream cheese. I also opted to make the soup have a creamier texture, so added a little fat free half and half that was pre thickened with a touch of cornstarch.
This is a meal that is made in 45 minutes- including prep time.
2 large russet potatoes, diced very small
5 medium leeks, remove the leafy greens & ends so you are only using the tender portion. Quarter lengthwise and than dice 1/4" thick. Rinse and Drain.
4 cups of low sodium vegetable broth
4 cups of water
1 tsp kosher salt, to taste
1/4 tsp black pepper
1/4 tsp (maybe a little less) dried thyme- NOTE: If you do not like thyme, omit!!!
2 cloves of garlic, crushed
2 tbsp fat free cream cheese
1 cup of 2% cheddar cheese (shredded would work best)
1/4 cup grated parmesan cheese (I used the Kraft Parmesan/Romano blend)
1/2 cup fat free half and half, thickened with 1 tsp of cornstarch
Bring the broth & the water to a boil. Once boiling, add the potatoes, salt, thyme, pepper, and garlic.
Lightly boil for 5 minutes.
Then add in the leeks. Cook for 10 minutes.
Add in all of the cheeses to the pot of awesome.
With an immersion blender, blend the soup until smooth (you could also just use a blender, it will be messier though!)
Last, add in the half and half, and let thicken for about 5 more minutes.
Serves about 6, makes about 48 ounces, give or take.
Amount per Serving
Voila. Wasn't that easy?