Ingredients
3
large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2
cups chicken broth (or vegetable broth for vegetarian option)*
2
lbs potatoes, peeled, diced into 1/2 inch pieces
1/4
cup chopped fresh parsley
2
tsp chopped fresh thyme, or 1/2 tsp dried thyme
Tabasco sauce or other red chili sauce
Directions
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 leeks! Browning will give leeks a burnt taste.
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. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste.
5.
Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
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