Rachael Ray's Leek and Potato Soup

Ingredients

• 4 leeks, Trimmed
• 2 tablespoons extra virgin olive oil
• 1 bay leaf
• 4 large potatoes, peeled and sliced thin
• 6 cups chicken broth
• salt and pepper, to taste

Directions

1. 1

   Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.

2. 2

   Heat soup pot over medium heat.

3. 3

   Add EVOO, leeks, bay leaf and salt and pepper.

4. 4

   Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.

5. 5

   Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.

6. 6

   Remove bay leaf. Serve.