Recipes
Potato-Leek Soup with Avocado
6 servings
50 minutes total (Active 30 minutes)
Shopping list
Ingredients
- 3 large leeks
- 3 cloves garlic
- ½ teaspoon fresh thyme
- 2 lb gold potatoes
- 1 ½ tablespoons olive oil
- 4 cups unsalted vegetable stock (or water)
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 Hass avocado
- 0.25 oz fresh chives
- ½ cup nonfat plain Greek yogurt
Steps
- Halve leeks lengthwise and rinse well; chop white parts only (2 cups). Chop garlic and thyme. Peel potatoes and cut into ½-inch cubes.
- Preheat large stockpot on low 2–3 minutes. Place oil in pot, then add leeks and garlic; cook and stir 7–8 minutes until tender (do not brown).
- Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
- Remove pan from heat; puree soup with a stick blender. (Or use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) May be served warm (or chill 1 hour, stirring occasionally).
- Halve avocado, discard pit, scoop out flesh, and cut into bite-size pieces; chop chives. Stir yogurt into soup; top each serving with avocado and chives. Serve.
Amount per ⅙ recipe serving: Calories 250, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 350mg, Total Carb 37g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 4%