Potato Leek Soup

(from kylerhea’s recipe box)

5/25/2013 I used 4 cups of chicken broth instead of the water, and I got at least 7 servings from this

Source: Simply Recipes

Prep time: 5 minutes
Cook time: 30 minutes
Serves 7 people

Categories: Leeks, May2013, Potatoes, Soups, T&T

Ingredients

  • 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
  • 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. 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 the leeks.

  2. 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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