Name: Potato, Leek, and Barley Soup
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp. butter; 3 large leeks, cleaned and chopped; kosher salt; Black pepper; 32 oz. low-sodium chicken broth; 2 lb. russet potatoes, peeled and chopped; 1/4 c. barley; 1 bay leaf; 1/4 c. fresh parsley, chopped, plus more for serving; Crusty bread, for serving

Step 1In a large dutch oven or pot, heat butter over medium-low heat. Add leeks and season with salt and pepper. Cook, covered, stirring occasionally, leeks are softened, 10 minutes.

Step 2Add broth, potatoes, barley, and bay leaf and bring to a boil. Simmer until potatoes are tender, 15 to 20 minutes. Remove bay leaf and season with salt and pepper. Using an immersion blender or food processor, blend until almost smooth.

Step 3Garnish with parsley and serve with crusty bread.

Potato, Leek, and Barley Soup

Ingredients

Directions

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