Leek and Potato Soup with Savoury

There's no mistaking that savoury is the main herb seasoning this rich and creamy soup.

¼ cup butter, cubed
4 medium leeks, white portion only, sliced (~ 4 cups)
½ cup fresh chives, minced
2 cups mashed potatoes, prepared with milk and butter
2 Tbsp. fresh savoury, minced or 2 tsp. dried savoury
4 cups chicken broth
3 cups half-and-half cream
sea salt
black pepper, freshly ground

In a large saucepan, heat butter over medium-high heat; sauté leeks and chives until tender. Stir in mashed potatoes, savory and broth; bring to a boil. Reduce heat; simmer, uncovered, until flavours are blended, 8-10 minutes.

Purée soup using an immersion blender or cool slightly and purée soup in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through.

Makes 10 servings (2½ qts).

Nutritional Information:
1 cup: 213 calories, 14g fat (9g saturated fat), 55mg cholesterol, 605mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 4g protein.