Baked Potato and Leek Soup

Makes 6 servings of 1-1/2 cups each

  • 4 large Yukon Gold potatoes, just over 2 pounds in total
  • 2 tsp canola oil
  • 1 large leek, washed and the white thinly sliced
  • 3-1/2 cups vegetable broth
  • 1 tsp salt
  • Dashes of pepper and thyme
  1. Scrub the potatoes and either bake them in the microwave oven for about 12 minutes or in a conventional oven for about an hour, till they are cooked through.
  2. Leeks like to hide sand between the layers so wash thoroughly and then slice the white part very thinly, and discard the green part.
  3. Pour the oil into a large saucepan, and gently saute the leek, separating the rings as it cooks. Keep the heat on LOW until the leek is cooked and tender. This may take about 10 minutes.
  4. When the potatoes are cooked, cut them into chunks and add to the soup pot. If you have used a variety of potato that does not have tender skins, like a Russet, you may want to just scoop out the cooked flesh to use, and discard the skin.
  5. Add broth to the pot, stir, and raise heat to HIGH, and bring to a boil. Remove from heat, add salt, pepper, and thyme, and let cool for a few minutes.
  6. Blend a bit with your hand-held immersion blender, but leave as chunky as you like.
  7. Serve with a sprinkle of real crumbled bacon, a dollop of fat free sour cream or yogurt, and a bit of grated cheddar cheese. Season as required with salt and pepper.