Ingredients: |
Ingredients: •3 large leeks
•2 tbsp. butter
•4 cups vegetable broth
•2 lbs. potatoes (Yukon gold or Russet), peeled, diced into ½ inch pieces
•1 ½ tsp. salt plus more to taste
•Pinch of dried marjoram
•1 or 2 sprigs of fresh thyme, or ½ tsp. dried thyme
•1 bay leaf
•¼ cup chopped fresh parsley
•Sprinkle of Tabasco sauce or other red chili sauce
•White or black pepper to taste
|
Directions: |
Directions:1. Clean and cut the leeks: Cut the leeks lengthwise, fan them open under running water to dislodge any dirt hiding inside. Cut off the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into ¼ inch thick slices.
2. Melt butter and cook leeks on medium to soften. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
3. Add broth, potatoes, bay leaf, marjoram, thyme, and a tsp. of salt to the pot. Increase heat to high, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
4. Purée the soup. 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.
5. Add parsley, pepper and more salt. Cook a few minutes more, adjust seasonings to taste. Add a few dashes of Tabasco to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.) |
This recipe for Potato Leek Soup is from