Potato-Blu Cheese and Broccoli Soup {low-fat}

Many of you may have gotten over soup recipes the minute the weather reached 70 degrees outdoors. Here in Phoenix however, it is only cold outside for like 3 weeks out of the year, and that's if you consider 55 degrees on a bright, sunny day cold. So when the weather decides to be all freaky and bi-polar and it is cold, overcast and even windy outside.... we make soup. I literally get giddy at the chance to actually enjoy a hot bowl of comforting soup which can only be truly appreciated when it is chilly and overcast outside in my opinion.

I loved this soup so much that I am seriously thinking of ways to cheat the system. I'm thinking of covering all the windows in thick drapes, turning the air conditioning down to 50 degrees, putting on my fuzzy slippers and making this again in July. Totally grand idea!

The blu cheese was a fabulously unexpected addition to this classic comfort soup. I'm so glad I decided to give blu cheese another chance. I didn't care for it at all in my 20's and now it's one of my favorite treats.

The fresh thyme really brought out all the flavors of the vegetables and just made this soup my new favorite, simple dish. Crispy bacon sprinkled on top of the potato soup had everyone scraping their bowls for the

 very last drop.

Slowly infusing the thyme and garlic in the oil before sauteeing the leeks really kicks up the flavor
and adds a gourmet yet rustic flavour in every bite.

Is the weather acting weird where you live?

You Will Need:

1 tablespoons olive oil

1 medium leek, thinly sliced 

2-3 cloves garlic smashed

3 small-medium russet potatoes, diced

4-6 sprigs fresh Thyme plus more for garnish
1/2 teaspoon table salt 

1/2 teaspoon grey sea salt

6 cups chicken broth,  preferabley homemade

3 cups broccoli florets 

1/4 cup almond milk 

Freshly ground black pepper

Cooked and Crumbled Bacon
Crumbled Blue Cheese for Topping

 

To Make:

Heat a large Dutch oven over medium-low heat. Add the oil, garlic and thyme sprigs. Let them sit in the low heat so that the flavors infuse into the oil, about 8 minutes.  Turn up the heat to medium-high, add the leek and cook until translucent, about 5 minutes. Add the potatoes, broccoli,  table salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer and cook uncovered until the potato is fork tender, about 10 minutes.

Carefully, puree the soup in batches in a blender or with an immersion blender {I love mine}. Return soup to the pot and add the almond milk. Bring to a simmer, taste, and season with French Grey sea salt and cracked pepper.

Ladel into individual bowls and sprinkle bacon and blue cheese and more chopped thyme if you please over top.