Potato Leek Soup

 From Joy Bauer -This soup is cozy, creamy and utterly satisfying—the perfect balance of nourishment and comfort! At only 100 calories per cup -enjoy!

• 4 large leeks, white and light green parts, sliced into ½-inch rings, washed well and drained
• ▢2 large Russet potatoes, peeled and diced
• ▢2 tablespoons olive oil
• ▢6 cups vegetable or chicken broth, reduced-sodium
• ▢½ teaspoon dry thyme
• ▢1 teaspoon Kosher salt
• ▢A few slices of turkey bacon, cooked and diced (optional)

Heat oil in a soup pot over medium-high heat. Add leeks, season with salt, and stir to coat. Sauté until wilted, about 5 minutes.

Add potato, broth and thyme. Boil and then reduce heat and allow soup to simmer until potatoes are soft and tender, about 20 minutes.

Then, place in a blender and purée till smooth or use an immersion blender right in the pot. If the soup seems too thick, simply add ½-1 cup broth while puréeing to reach desired consistency. Put back in the pot and keep warm (or chill to serve cold).

Season with salt and pepper, to taste. Add optional bacon to the pot or sprinkle over the top of individual bowls when serving.