Potato soup is a tasty, comforting cold weather favorite. While some of the yummiest varieties are cream or milk based and may even have bacon, cheese and sour cream added, we're tossing a broth-based potato soup into the mix for a lighter version. It is super easy to make and tastes great.
Ingredients:
12-15 small to medium red potatoes
1 large leek
2 tbsp extra virgin olive oil
1 tbsp butter
1 tbsp dried thyme (or 3-5 sprigs of fresh thyme)
3 bay leaves
water
Rinse and cut the potatoes (with skins) into varied sizes and shapes (to give it texture). Cut the leek into thin slices. Saute the leek and thyme in olive oil and butter until the leek is pliable. Add the potatoes and bay leaves, and cover with water. Bring the soup to a simmer and cook until the potatoes can be cut with a spoon. Salt to taste.
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