Easy Potato Leek Soup



 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

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


 Delicious anytime of the year! 


Recipe: Kosher,  soup