When I take the time to make soup from scratch (currently about once a week), I like to make a big pot, so I have the soup to enjoy all week long. The problem with most Potato Leek soup recipes, though, is that they all call for milk and heavy cream. Unfortunately, this means three things. First, the cream soaks up a lot of the other flavors and also makes the soup too sweet in my opinion. Second, I feel guilty about eating all that milk and heavy cream. Third, I feel really bad at the end of the week. Thus, I propose a Savory Potato Leek soup that is delicious and hearty, but won't give you a heart attack.
3-4 lbs. Russet potatoes
3-4 lbs. leeks
1 yellow onion
2 Tbsp. unsalted butter
4 cups chicken stock
2 cups water
1 cup low-fat cheddar cheese
2 tsp. chopped fresh thyme1
1/4 cup chopped fresh parsley1
1 Can substitute dried equivalent.
Cut the tough green stalks and the root tendrils off the leeks and discard, reserving only the white and tender (light) green portion of the stem.
Cube the potatoes. Finely chop leeks and onion.
Add leeks, onion, and butter to your pot. Cover and cook on low to medium heat until the leeks and onions are tender, about 10 minutes. Do not allow the leeks to brown as they will have a "toasty" taste.
Add water, stock, parsley, thyme, cubed potatoes, and cheese. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes or until the potatoes are tender.
Blend with an immersion blender to the desired consistency (or transfer in batches to a food mill, food processor, or blender).