Potato, Leek, and Barley Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Barley gives this savory soup a hearty chowder feel.
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
Instructions
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.
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.
Garnish with parsley and serve with crusty bread.
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