Potato Leek Soup III

Ingredients

• 4 tablespoons butter
• 1 large onion, diced
• 3 large leeks, white and light green parts only, chopped
• 4 large potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• Chopped fresh parsley, for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the onion and leeks and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the potatoes, chicken broth, water, and thyme. Bring to a boil, reduce heat to low, and simmer for 20 minutes, or until the potatoes are tender.
3. Remove from heat and puree the soup with an immersion blender (or transfer to a blender, puree, and return to the pot).
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley.

Interesting Facts

• Leeks are related to onions and garlic and belong to the same family.
• Potatoes are an excellent source of Vitamin C, Vitamin B6, and Potassium.
• Thyme is a fragrant herb with many health benefits.