Rachael Ray's Leek and Potato Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For so few ingredients, this soup is divine! Very easy, simply yummy and a great side to nice sammie for a light meal. Ingredients:
4 leeks, trimmed |
2 tablespoons extra virgin olive oil |
1 bay leaf |
4 large potatoes, peeled and sliced thin |
6 cups chicken broth |
salt and pepper, to taste |
Directions:
1. Cut leeks in half length-wise & slice in 1/2 slices. Soak in water to clean.
2. Heat soup pot over medium heat.
3. Add EVOO, leeks, bay leaf and salt and pepper.
4. Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
5. Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
6. Remove bay leaf. Serve.
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