 | | Directions |
- Peel the potatoes (or scrub if you wish to leave the skins on) and dice into 1/2" cubes.
- Cut green tops and roots off of the leeks. Cut the leeks lengthwise. Rinse under cool water to remove any sand or dirt. Chop the leeks into thin pieces.
- Chop the onion into small pieces.
- Put chicken broth, potatoes, leeks, and onion in a large saucepan and bring to a boil. Reduce the heat to maintain a simmer and cook until vegetables are tender.
- Add salt and pepper to taste. To garnish, use a few snipped chives or a pinch of paprika. Serve hot.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: Large saucepan
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound potatoes - preferably boiling type |
| - | | 1 onion |
| - | | 2 leeks (use more if you wish) |
| - | | 1 quart chicken stock (substitute water or stock/water mixture) |
| - | | salt and pepper to taste |
| - | | chives or paprika for garnish (optional) |
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