Potato-Leek Soup

3 large leeks, cut lengthwise, clean. Use only the white and pale green parts, chop into 1/8"-1/4" slices.
2 Tbsp olive oil
2 cups water
1-14 oz can (~1-3/4 C) chicken broth (or vegetable broth for vegetarian option)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
1/4 cup chopped fresh parsley (if you have it)
Tabasco sauce or other red chili sauce
Salt & Pepper

1. Cook leeks in oil with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check and stir often. Do not brown leeks! Browning will give leeks a burnt taste.

2. 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 parsley. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Serves 4-6.

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