Potato Leek Soup

INGREDIENTS

1. 2 or 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2. 2 Tbsp butter
3. 2 cups water
4. 2 cups chicken broth (or vegetable broth for vegetarian option)*
5. 2 lbs potatoes, peeled, diced into 1/2 inch pieces
6. Marjoram - dash
7. 1/4 cup chopped fresh parsley

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.