Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps butter
  • 1 leek (white and light green parts only, thinly sliced horizontally)
  • 3 small potatoes (peeled and cubed)
  • 1 medium yellow onion (diced)
  • 1 tsp dried thyme
  • 2 1/2 cups chicken broth
  • 1 tsp salt
  • 2 1/2 oz plain goat cheese
  • green onion (green part in thin slices (or chives))

Instruction

  • Melt butter in a dutch oven big enough to hold the final soup. Add the onion and thyme and sauté about 7 minutes. Add the leek and potato. Cook another 5 minutes.
  • Add the broth and bring to a simmer. Cover and simmer 10 minutes until potatoes are tender.
  • Transfer the soup to a blender and blend. You do not want a purée so stop blending while there is still some texture to the soup.
  • Return the soup to the dutch oven. Add the goat cheese and allow it to melt over medium heat. Add the salt and stir thoroughly. Taste and adjust seasoning as necessary.
  • Serve with chives or green onion garnish.