MAKES 4 SERVINGS
This rich-tasting soup is surprisingly low in fat, so go ahead and enjoy a steaming bowl.
4 leeks, white and light green parts, split lengthwise, washed, and sliced
1 teaspoon dried thyme
1½ pounds potatoes, peeled and diced
4 to 5 cups low-sodium vegetable broth
Freshly ground black pepper
1 tablespoon minced fresh parsley, for garnish
In a large saucepan, heat 2 tablespoons water over medium-low heat. Add the leeks and thyme and cook, stirring, for 10 minutes. Add the potatoes and 4 cups of vegetable broth, raise the heat to medium-high, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and, using an immersion blender, puree at least half or all of the soup, depending on how smooth you like it. Add a little more broth if the soup is too thick. Season with black pepper to taste. Serve hot, garnished with the parsley.
Per serving (¼ of recipe): 183 calories, 4 g protein, 42 g carbohydrate, 5 g sugar, 1 g fat, 3% calories from fat, 5 g fiber, 156 mg sodium
Recipe by Christine Waltermyer