Potato Leek Soup

Ingredients:
- 2 yellow potatoes, wedged

- 1 stalk of leek, leaf-end removed, chopped in slices

- 1 tbsp olive oil

- 2 cup gluten-free chicken stock or water

- 1 tsp terragon

- 1 dash parsley

- 1 tsp salt

Preparation:

- Heat oil in a soup pot on medium heat. Add leek and stir for 2 minutes. Then add potatoes, chicken stock (or water). Turn heat on high until the soup boils. Add terragon, parsley, and salt. Simmer for 30 minutes.

- Transfer the soup to a blender and stir for 2 minutes.

- Pour soup to soup bowl. Garnish with parsley.