Potato Leek Soup
A comforting and flavorful soup combining tender leeks and potatoes, perfect for a cozy meal.
Ingredients
Leeks
- 3 large leeks (about 3 cups, chopped)
- 2 tablespoons butter
- 4 cups chicken or vegetable broth
- 2 pounds potatoes (peeled, diced into 1/2-inch pieces)
- 1 teaspoon sea salt (less or more to taste)
- Pinch dried marjoram
- 1 or 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1/4 cup chopped fresh parsley
- Sprinkle Tabasco sauce or other red chile sauce
- to taste white or black pepper
Instructions
- Clean, slice, and soak the leeks to remove dirt.
- Melt butter and cook leeks until softened, about 10 minutes.
- Add broth, potatoes, bay leaf, herbs, and salt; simmer for 20 minutes until potatoes are tender.
- Remove bay leaf and thyme; blend half or all of the soup for desired texture.
- Stir in parsley, season with Tabasco, pepper, and additional salt if needed. Serve hot.
Notes
For a creamier texture, blend all the soup; for a chunkier version, blend only half.