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Potato Leek Soup
Spring is around the corner, but it is definitely still soup weather here in the Pacific Northwest: wind and rain in the forecast. Time for nutritious, hot soup! Super easy and fast to make. Delicious, too!
Ingredients 3 large leeks, chopped (cut lengthwise, separate, clean. Chop.) 2 Tbsp butter 2 cups water 2 cups chicken broth 2 1/2 lbs potatoes, peeled and cut into 1/2 inch pieces 1/4 t. marjoram 1/2 teaspoon dried thyme salt and pepper to taste (I added 1 teaspoon salt and 1/2 teaspoon pepper)  Cook leeks in melted butter in a medium pot. Cover pot and cook leeks on medium low heat for 10 minutes. Stir leeks often.
Add water, broth, and potatoes. Bring mixture to a boil. Lower heat and simmer simmer for 20 minutes or until potatoes are tender. Scoop about half of the soup mixture into a blender or food processor (or mash the mixture with a potato masher) and puree. Return the puree mixture return to pot. Add marjoram and thyme. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste. Optional Garnish: Save a few outer layers of leeks. Julienne the out layers. Lightly coat a non-stick pan with olive oil. (I spritzed on extra virgin olive oil with my Misto sprayer.) Heat the oil. When the oil is hot, toss in the julienned leeks. Remove leeks to paper towels once leeks are browned. Sprinkle on soup. Serves 4-6. related searches : Potato
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