Leek Soup

  • 4-6 potatoes
  • 3-4 shallots
  • olive oil
  • chicken stock

Directions

  1. Peel and slice potatoes, about 4-6. 
  2. Chop up a few shallots in the food processor.
  3. In a large soup pot, put the chopped shallots and some olive oil, just enough to cover most of the bottom of the pot. 
  4. Stir and add the sliced potatoes. This combination should cook for quite some time so that the potatoes are getting a bit soft. I’d say about 20 minutes.
  5. Add the chopped leeks from the fridge. Stir. 
  6. In the sink, you will find several containers of chicken stock. Remove as much of the fat that’s at the top and then dump into the pot. 
  7. Stir, let cook at a medium temperature.