December 2015 Issue

Potato Leek Soup

1 lb russet potatoes, peeled, diced

3 leeks, diced

1/2 c diced onion

1 Tbsp minced garlic

4 c vegetable broth

1 c water

4 sprigs lemon thyme

1 carton (about 7 oz) plain low-fat Greek yogurt

Salt and pepper, to taste

Chives, for garnish

1. Add all ingredients to a large pot, except for the Greek yogurt. Cover and cook on medium high heat for about 1 hour. (May use a slow cooker on high setting for 3-4 hours or on low for 7-8

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