I know, I know... I'm not supposed to eat carbs. But on a cold day after a workout, what's not to love about a steamy bowl of potato soup? My mom used to make this for me when I wasn't feeling well and it's just like getting a big hug from her. It freezes really well too.
Creamy Potato and Leek Soup
4 large Yukon gold potatoes, peeled and sliced into 1/4 inch discs.
2 large leeks, washed - white part only, finely diced
2 yellow onions, finely diced
48 oz chicken stock
1 cup half and half
6 sprigs thyme, tied with a string
1 tbs white pepper
oh, and 1/2 stick butter.
1 packet Swanson's chicken flavor boost (my new secret ingredient).
In a stock pot or large Dutch oven, sweat leeks and onion in melted butter, about 5 minutes. Add potatoes, stock and thyme bundle plus flavor boost packet or one cube chicken bouillon, pepper. Cook on med-high heat until potatoes are tender, about 40 minutes.
Remove thyme bundle and either blend in blender in small batches or with an immersion blender. Add Half n Half, re-warm. Serve in warm bowls and garnish with fresh cheddar cheese and if you really want to destroy your waistline even more, add bacon.
A nice variation is to cook it with a bottle of Belgian beer, like Duvel or Chimay.