Potato Leek Soup Recipe Prep time: 5 minutesCook time: 30 minutes 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 *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 the leeks. 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.
Posted on: Thu, 08 Aug 2013 14:49:11 +0000
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