Potato Leek Soup

Simple and easy -- tastes creamy but has no cream. A hearty, tasty soup.

Potato Leek Soup

3 large leeks

2 tablespoon butter

2 cups water

2 cups chicken broth

2 pounds 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

Red hot sauce

Salt and Pepper

Garnish: Snip chives.

Cut leeks lengthwise, separate, clean. Using only the white and pale green parts, chop.

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 the leeks.

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 red hot sauce to taste. Season with 1 to 2 teaspoons salt and some freshly ground pepper to taste.

Serve in warm bowls and garnish with some snipped chives.

Yield: Serves 4-6.