Ingredients:
1/2 C olive oil
6 russet potatoes, unpeeled and cut into 1/8" slices
1 bunch leeks, 4-5, thoroughly cleaned and sliced, including fibrous dark green parts
5-6 C chicken stock
Salt and pepper
Sumac and dried garlic flakes to garnish
Methodology:
Heat the oil in a soup pot over medium-high heat, and add the potatoes, sauteeing until they begin to smell like potato chips, stirring frequently. Add the leeks and continue cooking and stirring until the leeks are tender.
Add chicken stock and bring to a boil. Reduce heat to low and simmer until the potatoes are tender.
Check for seasoning.
Serve garnished with sumac and garlic flakes, accompanied by toasted bread and butter.
***edited 9/18/18 to change potato width, add dark greens of leeks and add garlic flakes***
