Ingredients
- 3 large leeks (about 3 cups after chopping)
- 2 Tbsp butter
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
- 1 teaspoon sea salt, less or more to taste
- Pinch of dried marjoram
- 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Sprinkle of Tabasco sauce or other red chili sauce
- White or black pepper to taste
Instructions
1. Clean and cut the leeks: stop the roots of the leeks. Cut the leeks lengthwise, fan them open below running water to dislodge any dirt or mud concealment within. stop the robust dark inexperienced super and discard (either compost or freeze for creating stock).
Slice the white and light-weight inexperienced components of the leeks crosswise into 1/4-inch thick slices. Place the slices in an exceedingly bowl of cold water and agitate them along with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.
Slice the white and light-weight inexperienced components of the leeks crosswise into 1/4-inch thick slices. Place the slices in an exceedingly bowl of cold water and agitate them along with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.
2. Cook leeks in butter to soften: soften butter on medium heat in an exceedingly three to four quart thick-bottomed pot. Add the sliced leeks, stir to coat with the butter.
Cover the pot and lower the warmth to low, cook for ten minutes till the leeks area unit softened. Check to form positive the leeks don't seem to be browning.
Cover the pot and lower the warmth to low, cook for ten minutes till the leeks area unit softened. Check to form positive the leeks don't seem to be browning.
3. Add broth, potatoes, herbs, salt, waken simmer and cook: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
Increase the warmth to high to waken a simmer, then lower the warmth to keep up an occasional simmer, and cook for twenty minutes, till the potatoes area unit fried through.
Increase the warmth to high to waken a simmer, then lower the warmth to keep up an occasional simmer, and cook for twenty minutes, till the potatoes area unit fried through.
4. Purée the soup: take away and discard the herb and thyme sprig. Use Associate in Nursing immersion mixer or standing mixer to mix concerning half the soup if you would like a chunky soup, or all of it if you'd like your soup to be additional sleek.
5. Add parsley, regulate seasonings to taste: Add the parsley, and cook some minutes additional. Add some dashes of Tabasco to style.
Add freshly ground pepper and additional salt to style. (Potatoes take in salt, therefore you will have to be compelled to add additional salt than you expect.)
Add freshly ground pepper and additional salt to style. (Potatoes take in salt, therefore you will have to be compelled to add additional salt than you expect.)
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