Leek and potato soup

Ingredients

• 1/2 quart of chicken stock

• 1 leek perfectly washed

• 2 tbsp olive oil

• 1 celery stick

• 1 potato

• 2 bay leaves

• Salt

Preparation

• Chop leek finely

• Sauté leek in olive oil until soft.

• Add chicken stock, bay leaves, celery and peeled cubed potatoes.

• Cook at medium heat. Add salt to taste.

• Bring to boil, cover with lid and let simmer for 10 minutes until potatoes are tender.