Simple and easy potato leek soup, creamy without the cream! A hearty soup with potatoes and leeks
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chopped or sliced crosswise. (See How to Clean Leeks)
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)*
- 2 lbs potatoes, peeled, diced into 1/2 inch pieces
- Marjoram - dash
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce
- Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.
1 Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
2 Add the broth, water, diced potatoes, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
3 Use and immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. Add the marjoram, thyme, and parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)