Potato leek soup

6 cups leeks, sliced and cleaned (about 3 large leeks)
1 tbsp extra virgin olive oil
1/4 cup water
3 cups potatoes, peeled and thinly sliced
1 quart chicken broth
1 tsp salt
1tsp pepper

Heat olive oil in a soup pot over medium low heat. Add cleaned, sliced leeks with 1/4 cup water. Cook until tender, but not brown, about 15 minutes. Add potatoes, chicken broth, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 30 minutes. Puree soup in a food processor and serve. 6 servings, approx. 1 cup each.

Number of Servings: 6

Recipe submitted by SparkPeople user BPF8199.