Golden Potato-Leek Soup

• 1 tablespoon olive oil
• 3 cups thinly sliced leeks (about 3 medium)
• 6 cups yukon gold potatoes (about 2 1/4 pounds)
• 2 cups water
• 1/2 teaspoon salt
• 36 ounces organic free range fat free chicken broth
• 2 fresh thyme sprigs
• 1/3 cup tofu sour cream
• 1/4 teaspoon fresh ground black pepper

1. Preheat oven to 375u0b0.
2. Peal and cube the potatoes.
3. Melt butter or olive oil (for a vegan recipe) in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).
4. Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
5. Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream (or sour cream or Tofu cream for a Vegan Recipe.) Sprinkle with black pepper.

olive oil, leeks, gold potatoes, water, salt, chicken broth, thyme, sour cream, fresh ground black pepper

Taken from www.food.com/recipe/golden-potato-leek-soup-332277 (may not work)