3 large leeks, cut lengthwise, separated and rinsed. Use only the white and pale green parts, chopped.
2 Tbsp butter
2 cups water
2 cups vegetable broth
2 lbs potatoes, peeled, diced into ½ inch pieces
Dash of Marjoram
Tabasco sauce or other red chili sauce (optional)
Instructions
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about ¼ teaspoon.
Recipe by In Good Taste at http://ingoodtaste.kitchen/potato-leek-soup/