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KosherEye.com

 An easy to prepare light soup - warm weather wonderful!

potato leek soup with croutons

1 container  Potato Leek Soup like Imagine Brand
1 container No Chicken Broth like Imagine Brand
¼ cup extra virgin olive oil (or butter if making this dairy)
2 leeks – well cleaned and chopped
3 russet potatoes, peeled and cut into small chunks
1 stalk celery, roughly chopped
1 onion, roughly chopped
2 bay leaves
¼ teaspoon thyme
½ teaspoon each salt and pepper
Dairy Option: ½ cup heavy cream

Directions 
Saute leeks, celery and onion in olive oil until vegetables are translucent
Add soups, potatoes, bay leaves, thyme, salt and pepper. Cover pot and simmer about 30-45 minutes until vegetables are softened. 
Remove bay leaves 
Use a blender or immersion blender and puree.
Optional; If preparing this for a dairy meal, after pureeing, whisk in ½ cup heavy cream and serve. Top with a garnish of croutons, scallions or chives 
Serves about 8

Notes

 Delicious anytime of the year! 

 

Recipe: Kosher,  soup

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