Rachael Ray'S Leek And Potato Soup - cooking recipe

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

Preparation

Cut leeks in half length-wise & slice in 1/2\" slices. Soak in water to clean.
Heat soup pot over medium heat.
Add EVOO, leeks, bay leaf and salt and pepper.
Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
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.
Remove bay leaf. Serve.