Potato-Leek Soup
INGREDIENTS
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
DIRECTIONS
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.
