INGREDIENTS
•
2 tbsp. butter
•
3 large leeks, cleaned and chopped
•
kosher salt
•
Black pepper
•
32 oz. low-sodium chicken broth
•
2 lb. russet potatoes, peeled and chopped
•
1/4 c. barley
•
1 bay leaf
•
1/4 c. fresh parsley, chopped, plus more for serving
•
Crusty bread, for serving