Potato Leek Soup
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Potato leek soup is so easy to make and delicious too. This recipe can be prepared in 40 minutes or less.
Potato Leek Soup Recipe
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- 5 minutes
- 30 minutes
Ingredients
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 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.
Method
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. 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. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.
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My wife chose your recipe from the dozen or so on the www, and made this soup using fresh-dug leeks which I grew in the garden. She added some spices of her own choosing. It was scrumptious! Thank you.