Gluten-Free Potato Soup
8 medium sized Russet Potatoes
8 cups chicken broth
1/2 tsp dried basil
Dice up your leeks and soak them in water to get out all the grit. I fill my bowl and strain 3 times and then rinse them one last time to make sure no dirt is left.
In a large soup pot, melt the butter over a low to medium heat.Add the leeks and cook until softened. I did this at the same time I cooked the potatoes so I did it in a skillet and then transferred to the large stockpot after I drained the potatoes out of it.