Potato Leek Soup

Name: Potato Leek Soup
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks); 2 tbsp butter; 2 cup water; 2 cup chicken broth (or vegetable broth for vegetarian option)*; 2 lb potatoes, peeled, diced into 1/2 inch pieces; 1 dash Marjoram; 1/4 cup chopped fresh parsley; 2 tsp chopped fresh thyme, or 1/2 teaspoon dried thyme; 1 tsp Tabasco sauce or other red chili sauce; 1/2 tsp chili powder; 1 Salt & Pepper

Jon Zatkoff @jonzatkoff

Potato Leek Soup

Jon Zatkoff @jonzatkoff

Saved

Ingredients

5 mins

4 servings

3 largeleeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
2 tbspbutter
2 cupwater
2 cupchicken broth (or vegetable broth for vegetarian option)*
2 lbpotatoes, peeled, diced into 1/2 inch pieces
1 dashMarjoram
1/4 cupchopped fresh parsley
2 tspchopped fresh thyme, or 1/2 teaspoon dried thyme
1 tspTabasco sauce or other red chili sauce
1/2 tspchili powder
1Salt & Pepper

Saved

Steps

5 mins

1

Cook leeks in butter with salt and pepper in a medium sized sauce pan.
2

Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
3

Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes.
4

Scoop about half of the soup mixture into a blender, puree and return to pan.
5

Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.