Ingredients

  • 3 large leeks
  • 2 tbsp butter
  • 2 cups water
  • 2 cups chicken broth
  • 2 lbs potatoes (peeled, diced)
  • dash marjoram
  • 1/4 cup parsley
  • 2 tsp fresh thyme (or 1/2 tsp dried)
  • tobasco or other red chili sauce
  • salt and pepper

Instructions

  1. Cook leeks in in butter with salt and pepper in medium sauce pan. Cover, cook on low heat for 10 minutes. Do not brown
  2. Add water, broth, potatoes. Bring to low simmer and cook for 20 minutes.
  3. Scoop out half into a blender, puree, then return to pan
  4. Add marjoram, parsley, and thyme
  5. Add salt, pepper, and tobasco to taste