Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

INGREDIENTS

• 3 large leeks (about 3 cups after chopping)
• 2 Tbsp butter
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
• 1 teaspoon sea salt, less or more to taste
• Pinch of dried marjoram
• 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• Sprinkle of Tabasco sauce or other red chili sauce
• White or black pepper to taste

METHODHIDE PHOTOS

• 1 Clean and cut the leeks: Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. (See How to Clean Leeks)
• 2 Cook leeks in butter to soften: 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.
• 3 Add broth, potatoes, herbs, salt, bring to simmer and cook: Add the broth, diced potatoes, bay leaf, marjoram, thyme, 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.
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Potato Leek Soup