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 -

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.