Soup - Leek and Potato

Clean Eat Recipe

Leek and Potato Soup

6 - Leeks, whites only, well rinsed and drained, coarsely chopped
4 - Medium baking potatoes
1 - Tbs Olive Oil
1/4 c. - chopped onion
3 - cloves garlic, minced
8 c. - low-fat chicken broth

Wash leeks thoroughly. Cut into one-inch pieces. Place in a colander and rinse again. Drain. Peel potatoes and cut into one-inch chunks. In a large saucepan or Dutch oven, heat olive oil. Add leeks, potatoes, onion and garlic. Cook for 5 to 10 minutes, until soft. Add stock to saucepan and bring to a boil. Once mixture has come to a full boil, reduce heat and cook for another 30 minutes until all vegetables are soft.

Yum!!!!