Leek Potato Soup
This is quick and easy, especially if you have a Vitamix or other power-house blender.
1 large leek or 2 medium-width leeks
2 T butter
2 cups water
2 cups broth (either chicken or veggie)
2 lbs. potatoes, peeled, diced into 1/2 inch pieces
pinch of Marjoram
1/4 cup finely chopped dill
1/2 teaspoon dried thyme
dash of Tabasco sauce or pinch of dried, powdered hot chili
salt and pepper to taste
What to do:
Saute sliced leeks in butter with salt and pepper on low heat, covered pan for about 10 minutes. Take care not to brown those leeks, which results in a burnt taste.
Add liquid ingredients and the potatoes. Bring to a low simmer and cook for 2 minutes. Ladle half of the mixture into the blender and hit puree, then return to pan. Add herbs, Tabasco, salt and pepper. Serve hot.