Potato Leek Soup (Vegetarian)

1. 1

   Place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan.

2. 2

   Bring to simmer.

3. 3

   Cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon.

4. 4

   Remove pan from the heat.

5. 5

   Discard thyme stems and bay leaf.

6. 6

   Place 3/4 of soup into blender and puree, being careful to allow steam to escape.

7. 7

   Return contents of blender to the pan and stir in cream.

8. 8

   Once cream is incorporated, add cheese and stir til melted.

9. 9

   If desired, heat soup for 1-5 minutes more over medium heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.