Potato Leek Soup

Photo by Barbie T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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