Leek & Potato Soup

1. 1

   Rinse leeks well and drain.

2. 2

   Heat oil in a soup pot. Add leeks and cook over low heat, stirring occasionally, until beginning to brown, about 10 minutes. Pour in water and season with salt. Add potatoes. Bring to a boil and then reduce to a simmer and cook for 30 minutes or until potatoes are tender.

3. 3

   Remove a ladleful of soup and put it in a cup or bowl with the chicken bouillon. When completely dissolved, return it to the pot. Stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.