Ingredients

4-6 Leeks - white and light parts halved lengthwise, sliced thin, and rinsed thoroughly (4 cups), dark green leaves halved, cut lengthwise, , cut into 2 inch pieces, and rinsed thoroughly.

4 cups low-sodium low fat/ fat free chicken or vegetable broth

2 cups water

1 onion, minced (abt 1 cup)

coconut oil sprai

salt

2 large russet potatoes peeled and cut into 1/2 inch slices

1 sprig thyme or 1 tsp dried thyme

1 bay leaf

Preparation

  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. 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. 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. 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.