The other day, I mentioned my new fascination with emeals. They have honestly and truly made dinner time so much easier for me. Without stress, I meal plan for the week and feel good about feeding my family home cooked, clean eating meals. And my budget is back in line, too. Daddy D is very impressed, as the vicious cycle of eating out has all but disappeared. One of my new favorites is this Potato Leek Soup recipe.

I tweeted my post to emeals last week, and in addition to commenting on the photography {which totally had me blushing!}, they suggested I share the recipe to their Potato Leek Soup with my readers. Well, okay. You don’t have to tell me twice! I did alter the recipe just a tiny bit. The below recipe is my version.  So, my beautiful friends, here’s to a marvelous meatless meal. Enjoy!

Potato Leek Soup

 Ingredients:

6 cups chicken broth
2 lbs Yukon Gold potatoes
4 leeks, white and light green parts*
6 cloves garlic, crushed or zested
1 cup low or non fat milk
1 cup sour cream
2 teaspoons sea salt
1 teaspoon pepper
¼ cup fresh grated Parmesan cheese

* If you have never worked with leeks before, be sure to cut them lengthwise and rinse under running water to remove dirt that is hiding within the stalks.

Directions: Bring chicken broth, diced potatoes, leeks and garlic to boil in heavy saucepan. Reduce heat to medium low, cover and cook 15 minutes. Puree mixture in batches in blender or food processor (I used my blender). Return pureed mixture to saucepan and heat. Stir in milk, sour cream, salt and pepper. Heat thoroughly. When ready to serve, add Parmesan cheese.

This Potato Leek soup recipe was so easy, made a ton and was perfect for leftovers. I ate this soup for several lunches last week, and never once tired of it. Because of all the cheese and milk, I totally didn’t need meat either.

Do you have a potato leek soup recipe that you love??