Potato Leek Soup
Soup is love and there ain’t no way ‘round it.
Ingredients
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp extra virgin olive oil
2 cups water
2 cups chicken stock (or vegetable broth for vegetarian/vegan option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
¼ cup chopped fresh parsley
½ teaspoon dried thyme
½ tsp sriracha sauce or any other hot sauce
dash of marjoram
fresh ground black pepper
Salt to taste (2/3 tsp)
¼ tsp white pepper
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp extra virgin olive oil
2 cups water
2 cups chicken stock (or vegetable broth for vegetarian/vegan option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
¼ cup chopped fresh parsley
½ teaspoon dried thyme
½ tsp sriracha sauce or any other hot sauce
dash of marjoram
fresh ground black pepper
Salt to taste (2/3 tsp)
¼ tsp white pepper
1 Cook leeks in olive oil with salt and
2 Add water, stock, and potatoes. Bring to a low simmer and cook for 20 minutes. Using and immersion blender or regular blender puree soup to your tasting. Use extreme caution in blending hot liquids, I cannot stress this more. If using a counter top blender return the puree to the pan. Add marjoram, parsley, and thyme. Add hot sauce and white pepper. Add your salt, don’t be shy, potatoes love salt.
recipe adapted from simply recipes
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