Golden Potato-Leek Soup - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
Peal and cube the potatoes.
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).
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.
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.