Categories: Main Dish, Rachael Ray, Soup

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.

5. Salt and pepper again if necessary.

6. Add broth.

7. Cover pot and bring to boil.

8. Uncover and simmer 12-15 minutes until the potatoes are tender.

9. Break up potatoes to thicken the soup (can use immersion blender).

10. Remove bay leaf.

11. Serve.

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