Potato Leek Soup

• 1 tablespoon olive oil
• 4 cups sliced leeks (tender parts only from about 3, trimmed)
• 1 large garlic clove, minced
• 1 qt. reduced-sodium chicken or vegetable broth
• 3 large russet potatoes, peeled and chopped
• 1 cup half-and-half
• 2 teaspoons kosher salt

1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.
2. Working in batches, whirl soup in a blender to puree. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.
3. Note: Nutritional analysis is per 2-cup serving.

olive oil, leeks, garlic, chicken, russet potatoes, kosher salt

Taken from www.myrecipes.com/recipe/potato-leek-soup-1 (may not work)