Name: Leek and Potato Soup
Prep time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons unsalted butter; 3 leeks; 3 potatoes, large; 4 1/2 cups chicken broth; 2 tablespoons chives, chopped; carrots, and frozen peas (optional)

Preparation

30 mins

Low

For the leeks, we only need the white and light green parts; cut them in half lengthwise and slice them thinly. We need about 4 1/2 cups. Melt butter in a saucepan and cook the leeks for about 10 minutes over low heat until they are soft.