Idaho Potato Soup With Tomatoes
6 medium potatoes, peeled and diced
4 medium leeks, white plus green, chopped
2 medium onions, diced
4 tablespoons butter
4 large tomatoes, diced
1/4 teaspoon thyme
1 teaspoon celery salt
1 teaspoon garlic powder
4 cups water
2 teaspoons sugar
1 1/4 cup heavy whipping cream
1 cup milk
Salt and pepper to taste
1 tablespoon minced parsley (optional)
In a large stock pot over medium heat, saute potatoes, leeks, and onions with butter, stirring until onions are translucent. Add tomatoes and continue stirring until tomatoes are soft. Add thyme, celery salt, garlic powder, water, and sugar. Cover and place on low heat and simmer until potatoes are soft.
Place ingredients in blender, 2 cups at a time, and puree. Return to stock pot. Season with salt and pepper. Add cream and milk and reheat over low heat. Garnish with parsley.
Serves 6 to 8.