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.
Ingredients:
2 large russet potatoes, diced very small
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 cheese1 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
Directions:
Bring the broth & the water to a boil. Once boiling, add the potatoes, salt, thyme, pepper, and garlic.
Then add in the leeks. Cook for 10 minutes.
Add in all of the cheeses to the pot of awesome.
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.
The facts:
Serving Size: 8 oz
Amount per Serving
Calories 175
Calories from Fat 42.1
- Total Fat 4.68g
- Saturated Fat 2.67g
- Cholesterol 14.17mg
- Sodium 530.54mg
- Total Carbohydrate 25g
- Dietary Fiber 3.02g
- Sugars 5.67g
- Protein 8.57g
Voila. Wasn't that easy?
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