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Leek and Potato Soup
1 Large Leek, chopped
2 medium Potatoes, diced
1 tbsp. olive oil
5 cups stock (beef, chicken or vegetable)
Salt and pepper, to taste
In a saucepan, heat the oil and sautee the chopped leek and potatoes.
Add stock. Bring to a boil and simmer until the potatoes are tender.
Adjust seasoning, puree and serve.