Name: Potato, Leek, and Barley Soup
Prep time: 10 min
Cook time: 10 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Potato, Leek, and Barley Soup

1. 2 tbsp. butter -

2. 3 large leeks, cleaned and chopped -

3. Kosher salt -

4. Black pepper -

5. 32 oz. low-sodium chicken broth -

6. 2 lb. russet potatoes, peeled and chopped -

7. 1/4 c. barley -

8. 1 bay leaf -

9. 1/4 c. fresh parsley, chopped, plus more for serving -

10. Crusty bread, for serving -

How to cook deliciously - Potato, Leek, and Barley Soup

1. Stage

In 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.

2. Stage

Add 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.

3. Stage

Garnish with parsley and serve with crusty bread.