Chicken Leek Soup

It is rainy and cold today.  So after church it just made sense to pull out my Dutch Oven and make a big pot of soup.  There is something that I just love about the combination of leeks and Yukon potatoes.  They scream winter to me.

3 TBS of olive oil

1 small onion diced

2 cloves of garlic minced

4 leeks halved, sliced, and well washed

4 Yukon Gold potatoes chopped

1 28oz can of crushed plum tomatoes

5 cups of chicken stock

Plenty of salt and pepper

2 bay leaves

3 cups of shredded chicken

Heat the pot over medium high heat.  Add the onions and garlic, cook for 3 minutes.  Add the leeks and cook for 4 minutes more.  Add the potatoes and tomatoes.  After a few minutes add in the chicken stock and bay leaves.  Once the potatoes are almost done, add the chicken and simmer for 10-15 minutes.  I typically season along the way which works for me.  It ended up being about 1 tsp of salt and 1/2 tsp of ground black pepper.  Enjoy!