I loved this soup! LOVED IT!! In fact, except for one bowl that my husband managed to sneak in during dinner, I ate the entire pot myself in less than two days.
And. Loved. It.
Potato Leek Soup
(adapted from Simply Recipes)
3 large leeks, cut lengthwise, separate, clean; use only the white and pale green parts, chop
2 tablespoons butter
2 cups water
2 cups chicken or vegetable broth
2 lbs potatoes, peeled and diced into 1/2 inch pieces
dash dried marjoram
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper
1) Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes, checking 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.
3) Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add some freshly ground pepper and 1-2 teaspoons salt, to taste. Enjoy!