Serves: 8
Total Calories: 250

12 medium leeks
1 stick unsalted butter
2 1/2 pounds russet potatoes cut into 2 inch chunks
3 cups chicken or vegetable stock
3 sprigs fresh thyme
3 bay leaves
salt and pepper to taste

Cut leeks into 1-inch pieces and soak in water two to three times (changing water each time) to remove all dirt. Drain thoroughly.

In a large stockpot, melt the butter over low heat. Add leeks and sauté, stirring often, until tender but not browned, about 20 minutes. Stir in potatoes, stock, thyme, bay leaves, salt, and pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender and fl avors blend, about 30–40 minutes. Remove thyme sprigs and bay leaves and serve hot with warm, crusty bread.

Nutritional Facts:

Serves: 8
Total Calories: 250
Calories from Fat: 100

More Recipes from the Taste of Broadway Cookbook:
Gazpacho with Shrimp
Pasta e Fagioli
French Onion Soup
Sopa de Ajo
Chunky Potato Leek Soup
Boeuf Bourguignon
Bean and Tubetti Soup
Senegalese Soup
Zuppa de Broccoli
Russian Borscht
Traditional Chicken Noodle Soup
Garden Vegetable Soup