Leek and Potato Soup

Tasty Tuesdays – Leek and Potato Soup

Leek and potato soup is a classic dish!  The additions in this version of the recipe enhance the depth and flavour, without impeding on the ease of preparation.  I love soup and sandwich in the spring time when we are all busy outside and can come inside for a comforting meal. 

• 1 tbsp olive oil
• 1 sweet white onion
• 3 leeks
• 5 Yukon Gold potatoes
• 4 cups vegetable broth
• 2/3 cup mascarpone
• 1/3 cup plain yogurt
• 1/2 cup milk
• salt & pepper

• Heat olive oil in a soup pot.
• Roughly chop the white onion and leeks (only use the white portion of the leek).
• Saute both onions in the soup pot for 10 minutes, stirring occasionally.
• Chop the unpeeled potatoes into 1 inch cubes and add to the soup pot.
• Add the vegetable broth and bring the mixture to a boil.
• Cover (with lid slightly ajar) and simmer for 25 minutes, or until potatoes are tender.
• Remove from heat and use a hand blender to puree.
• Stir in the mascarpone, yogurt and milk until combined.
• Add a generous amount of freshly ground black pepper, and a little salt.

recipe source here