Leek, Broccoli, Potato Soup

Almost as healthy as the Lentil Sausage Soup, this Leek Broccoli, Potato Soup has a richness and texture that is unbeatable. Thick, rich, and deceiving, this is an excellent option for a low calorie and low fat lunch, or even dinner option.

1 Tbsp olive oil
2 cups leeks, sliced into rounds
1 cup broccoli florets, about 1 large stalk
1 medium onion, diced
1 clove garlic, minced
3 cups chicken broth
1/2 cup water
1/2 tsp salt
1/2 tsp pepper
1 medium potato, peeled and diced
1/4 cup half-n-half (I use 1% milk)
1 bay leaf
1/3 tsp thyme (or 1 sprig fresh thyme)

Add olive oil to large non-stick saucepan. Saute leeks, onion, broccoli, and potatoes in oil over medium heat until they are all soft, about 5 to 7 minutes. Add garlic and stir for 1 more minute. Do not let the mixture brown. Add stock (it should cover all the food). Add salt and pepper.

Bring stock to a boil, reduce heat, cover and let simmer until the vegetables are tender, about 10 to 12 minutes. Add milk and stir. Transfer mixture to blender and puree.

Serve immediately.

Variations:
Top with grated Parmesan
Serve with rustic bread