Tikachu's Kitchen

I believe that soup is a healthy and perfect way to lift those appetites before the main course! Nothing beats a fine dining with low-fat hi-nutrition soup entrée!

Servings: 6

1 garlic

2 medium-sized leeks, chopped to finesse

3 tablespoons of unsalted butter

5-6 cups of low-sodium vegetable broth

2 bay leaves

2 ½ pounds of potatoes, peeled and diced

1/3 cup of sour cream

A pinch of salt and black pepper

Rinse the garlic, peel and mince.

Melt the butter in a pot or Dutch oven over medium heat, add leeks and let it simmer for about 5 minutes.

Add minced garlic, broth, bay leaves and salt. Reduce heat and simmer for around 30 minutes.

Add potatoes and let the soup simmer for about 15 minutes more.

Dispose of the bay leaves. Add sour cream and cook for another 2-3 minutes.

Mash some of the potatoes and let it mix with the soup to give it more consistency. Add black pepper.

Serve on a soup bowl with bruschetta or pieces of french bread! Garnish with mint leaves or basil :D