Leek and Potato Soup

1. 1

   Leeks have a great deal of sand between the leaves and must be carefully cleaned.

2. 2

   To do this, trim off the root end and cut off and discard the long green stems.

3. 3

   Split the leeks lengthwise from the stem end, then turn and split them one more time.

4. 4

   Rinse well.

5. 5

   Separate the leaves under cold running water, then chop into 1/4-inch pieces.

6. 6

   Peel the potatoes and cut them into 1/4-inch cubes (about 2 cups).

7. 7

   Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks.

8. 8

   Cook over medium heat, stirring, until wilted.

9. 9

   Do not brown.

10. 10

    Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.

11. 11

    Remove from the heat, remove the bay leaf, add the remaining butter and stir.

12. 12

    Adjust the seasonings and serve piping hot with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.