Rustic Potato Leek Soup

Total Time: 1 hr 2 mins Preparation Time: 30 mins Cook Time: 32 mins

Ingredients

• Servings: 6
• 5 cups low sodium chicken broth
• 1 1/2 lbs red potatoes, cut into 1/2-inch chunks (4-5 medium potatoes)
• 1 teaspoon fresh thyme (or 1/4 t. dried)
• 2 bay leaves
• salt
• fresh ground black pepper
• 4 tablespoons unsalted butter
• 3 lbs leeks, and light green parts, halved and sliced thin (about 8 medium leeks)
• 2 garlic cloves, minced

Recipe

• 1 prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
• 2 bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
• 3 decrease heat to simmer, and continue to cook, covered until needed in step 5.
• 4 meanwhile, melt butter in a large dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
• 5 stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
• 6 off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
• 7 season with salt and pepper to taste and serve.