Made this soup after walking into Angela's house to pick up my vegetables today and got a whiff of hers cooking! Yummy! And so simple!
Here's what she told me to do:
Use the white part of the leek, slicing it and then cutting those slices into quarters. Saute in olive oil with some pressed garlic (I used 2-3 cloves.). Then add 32 oz. chicken broth and potatoes (I used 4-5 potatoes, peeled and cut into small pieces.) Just cook it until the potatoes are tender.
I chose to then blend the soup until it was creamy, and I topped mine with a little cheddar cheese. The five who ate ate it all up. Everyone loved it.
Quick and easy, delicious and healthy!
Can't beat that combination.