No Cream Creamy Leek & Potato Soup - Light

1. 1

   1. (this part is optional but adds a nice leek flavor to the broth) Bring leek greens, broth and water to a oil in a large saucepan over high heat. Reduce heat to low, cover and simmer for 20 min. pour the broth thru a fine mesh strainer into a med. bowl, pressing on the solids to extract as much liquid as possible, and set aside. Discard the solids in the strainer and rinse saucepan.

2. 2

   2. Combine the light and white green leek parts, onion, 1/8 tsp salt in saucepan with coconut oil spray. Cover and cook over med-low heat, stirring occasionally, until the onion is softened, 8-10 min. (be careful not to overcook as this can overcook the onions/leeks and the soup will not be light 'potato' color tho will taste great)

3. 3

   3. Uncover, increase heat to high, stir in the reserved broth, potato, thyme sprig and bay leaf and bring to a boil. Reduce heat to low and simmer until potato is tender about 15 min.

4. 4

   4. Remove thyme sprig and bay leaf. In 2 batches process the soup in a blender until completely smooth 2 min. Return to saucepan, heat to a simmer. Season w salt and pepper.

* Per serving · 4 servings · Values may vary.