Stripped Light and Lean Leek and Potato Soup

1 tsp olive oil

2 leeks, white and light green parts only, cleaned and thinly sliced

3 small zucchini, thinly sliced

2 cloves garlic, chopped

1 tbsp chopped fresh thyme

1/2 tbsp sea salt

1/2 tsp freshly ground black pepper

1 russet potato, peeled and cut into 1-inch chunks

4 cups low-sodium chicken or vegetable broth

Juice of 1 lemon

snipped fresh chives, to garnish

1. Heat olive oil in a large soup pot over medium-high heat. Add leeks and cook until soft, about three minutes. Add zucchini, garlic, thyme, salt and pepper, and cook two minutes.

2. Add potato and broth. Bring to a boil, cover and reduce heat to simmer until vegetables are tender, about 20 minutes.

3. Using an immersion blender, food processor or stand blender, blend soup until very smooth, working in batches if necessary. Add lemon juice, taste and make any final adjustments to seasoning with salt and pepper.

4. Ladle into bowls and top with fresh chives.

Serving Size: Makes 4

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.