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Creamy Potato & Leek Soup

Michelle, Brown Eyed Baker
  • 80 minutes
  • Serves 4

INGREDIENTS

1

Bay leaf

4

Leeks, medium

1 cup

Onion

1

Russet potato (about 6 ounces), small

1

(4-inch) sprig Thyme or tarragon, fresh

2 cups

Vegetable broth

1

Black pepper, Ground

1 tsp

Salt

1

large slice White sandwich bread

4 tbsp

Butter, unsalted

2 cups

Water