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
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.
Serves 4-6.
now I know where to come when I want a hit of soup!
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-mike
Awesome post... can't wait to read more from you!
ReplyDeleteAwesome post... can't wait to read more from you!
ReplyDeletegrr that makes me hungry...i might try this one tho
ReplyDeletelooks yummy!!!!
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Now here's a soup I can get behind!
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ReplyDeleteI've made this before except it turned green thanks to the leek...
ReplyDelete