2 Servings 45 min Cook
4 Cup, diced Potato
1 Leek Leeks
1 Tsp Butter
3 1/2 Cup Chicken Broth
1/2 Cup Water
6 Tsp Thyme
1 Dash Salt
1 Dash Pepper
Peel and small dice the poato.
Slice the leeks.
Remove skin from onion and chop.
Bring the vegetable broth to a boil.
Melt the buter in a pot and sauté all the vegetables for about 5 minutes.
Add the hot vegetable stock.
Simmer for 25-30 minutes
Allow the soup to cool slightly before blending, then return to pot and serve hot.
Season with salt and pepper to taste
