- 3 large leeks (about 3 cups after chopping)
- 2 tbsp butter
- 4 cups chicken broth (or vegetable for vegetarian option)
- 2 lbs potatoes (Yukon gold or Russet),peeled, diced into ½” pieces
- 1 tsp sea salt, less or more to taste
- pinch of dried marjoram
- 1-2 sprigs fresh thyme, or ½ tsp dried thyme
- 1 bay leaf
- ¼ cup fresh parsley, chopped
- tabasco or red chili sauce to taste
- white or black pepper to taste
Clean the leeks and cut off the roots. Cut the leeks lengthwise, fan them open under running water to remove any dirt. Cut off the tough dark green tops.
Slice the white and light green parts of the leeks crosswise into ¼” thick slices and place in a bowl of cold water. Swish them around to remove any remaining dirt. Use a sieve or slotted spoon to take out the leeks.
Melt butter on medium heat in a 3 to 4 quart pot. Add the chopped leeks, stirring to coat with the butter. Cover the pot, turn the heat to low and cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
Remove and discard the bay leaf and thyme sprig.
Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. Add the parsley, and cook a few minutes more.
Add a few dashes of Tabasco, ground pepper and salt to taste. (potatoes soak up salt, so you may need to add more salt than you would expect)