98 fluid ounces of low fat, unsalted chicken broth 4 fresh leeks, sliced thin 1 medium carrot, sliced thin (or 4 mini carrots) 2 Tbsp extra virgin olive oil 2 medium garlic cloves, minced 2 tsp chopped parsley (curly or Italian for fuller flavor) ½ tsp black pepper 4 cups water
Rinse leek slices extremely well to remove grit.
In stock pot, heat oil on medium heat and sauté garlic and leeks for approximately three minutes.
Add chicken broth, water, carrot slices, snipped parsley, and black pepper.
Bring to a gentle boil and reduce heat to simmer for 30 minutes or greater. Longer cooking time creates bolder flavor.