Healthy Potato Leek Soup

Had some leeks in the fridge and was wondering how to prep them. A friend of mine made potato and leek soup and posted about it on Facebook and it inspired me to do the same. This is hands down stupid easy to make. Very filling too. You can begin a meal with it or add a sammy with this.

INGREDIENTS
1 teaspoon EVOO
3 leeks, trimmed, cleaned and thinly sliced (3 cups) - use mostly white parts and some of the green
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
1/2 cup reduced-fat sour cream
Salt and freshly ground pepper, to taste

PREPARATION
Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks, and onion and cook, stirring, until softened, about 5 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth and add potatoes. Increase heat to medium and cook about 20 minutes until potatoes are soft. Remove from heat and add to blender. Puree. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

NUTRITION
Per serving: 162 calories; 4 g fat ( 2 g sat , 1 g mono ); 13 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 206 mg sodium; 507 mg potassium.