Wednesday, April 20, 2011

Goat cheese, leek and potato soup

This wound up at 28 points plus for the whole pot, which is about 10-11 cups total.

Potato, leek and goat cheese soup

1 1/2 lbs yukon gold potatoes
2 leeks
6 cups water
3 extra large chicken boullion cubes (or 6 regular ones)
1/2 tsp black pepper
1/2 cup half and half
4 oz goat cheese

Combine water, boullion cubes and black pepper in a pot and bring to a boil. Cut potatoes and leeks into large chunks and add to pot. Boil until soft. Reduce to medium-low heat and remove the potatoes and leeks from the pot and add to the blender with about a cup of the liquid. Blend on high until smooth. Pour the blended veggies back into the pot. Add half and half and soft goat cheese cut into chunks. Whisk until goat cheese is melted and well incorporated.


  1. I don't eat animal stuff, but when I did I LOVED goat cheese, this sounds good. :)

    I think I need to make a potato soup. I need to make some stuff to freeze anyhow.

  2. Potato leek soup is really good too, and I bet it would freeze well. :)