Rustic Potato Leek Soup

1. 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. 2

   Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.

3. 3

   Decrease heat to simmer, and continue to cook, covered until needed in step 5.

4. 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. 5

   Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.

6. 6

   Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.

7. 7

   Season with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.