INGREDIENTS
Kosher salt
4
medium leeks (about 1 1/2 pounds)
2 tbsp
unsalted butter (1/4 stick)
Freshly ground black pepper
1/2 cup
low-sodium chicken or vegetable broth
1/2 tsp
finely chopped fresh thyme leaves
1 1/2 tsp
finely chopped fresh italian parsley leaves