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Leek and Potato Soup




Source of Recipe


Sara Snow






Recipe Introduction


This is simple food at it's finest; warming, soothing and cleansing. Eat it year round for an inexpensive and easy meal. Eat it around the holidays for a perfect dinner on a time-crunched evening.





List of Ingredients



• 1 tablespoon olive oil
  
• 2 large or 3 medium leeks - cleaned well and sliced
  
• 1 quart chicken or vegetable stock
  
• 1 quart water
  
• 3 medium russet potatoes - washed and diced
  
• 1 bay leaf
  
• ½ teaspoon dried thyme
  
• 1 teaspoons salt
  
• 1 teaspoon freshly ground pepper
  
• 1 bundle swiss chard - roughly chopped
  






Instructions



1. In a large soup pot, sauté the leeks and one teaspoon of salt in olive oil until slightly tender.
   
2. Add in the stock, water, potatoes and seasonings. Bring to a boil then reduce to a light boil and simmer for 30 minutes. Add swiss chard and cook 15 minutes more.
   
3. Enjoy piping hot served with a slice of warm, crusty bread.