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Potato Leek Soup

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David Lebovitz
Related tags
soups gluten free vegetarian rosh hashanah lunch
Nutrition per serving    (USDA % daily values)
CAL
119
FAT
13%
CHOL
5%
SOD
8%

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Ingredients for 6 servings

2-3 tablespoons butter or olive oil

4 leeks, washed and sliced

salt

1 teaspoon chopped fresh thyme; optional

1/4 teaspoon chile powder

6 cups (1.5l) water

1 1/4-pounds (600 g) potatoes, peeled and cubed

2 bay leaves

1/2 teaspoon freshly-ground white pepper

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