Potato Leek Soup

Prep time: 5 minutes

Cooking time: 30 minutes

 

Ingredients

• 3 large leeks (cut lengthwise, separate, clean. Use only the white and pale green parts, chop finely)
• 2 tbsp butter
• 2 cups water / 1 cup water and 1 cup milk
• 2 cups chicken stock (or vegetable stock for vegetarian option)*
• 2 large potatoes (peeled, diced into 1/2 inch pieces)
• 1/4 clove of garlic
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Preference of tabasco sauce or other red chili sauce / cream
• Salt & pepper

Simmer leeks in butter with a pinch of salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 5 minutes. Add water / milk, stock, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1 teaspoons salt or more to taste and fresh cream before serving.

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