Light Potato and Leek Soup

Ingredients

• 2 tablespoons butter
• 2 cloves of garlic, minced
• 2 leeks, sliced
• 1 large potato, peeled and cubed
• 4 cups chicken or vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream

Directions

1. Melt butter in a large pot over medium heat. Add garlic and leeks and sauté until softened, about 5 minutes.
2. Add the potato, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potato is tender.
3. Carefully transfer the soup to a blender or food processor and blend until smooth. Return to the pot and stir in the cream.
4. Return to a simmer and season with salt and pepper to taste. Serve hot.

Interesting Facts

• Leek is a vegetable in the onion family.
• Potatoes are a great source of fiber and vitamins.
• This soup can be served hot or cold.