It’s winter — eat your soup!
1 large leek, cut lengthwise, cleaned, chopped. Use most of the leek, except
very top part.
1 tablespoon butter
1 cup water
1 cup chicken broth (or vegetable broth for vegetarian option)
1 pound potatoes, peeled, diced into 1/2 inch pieces
Dash marjoram
1/8 cup chopped fresh parsley
1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt and pepper to taste
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. 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 marjoram, parsley, and thyme, plus a few dashes of chili sauce to taste. Add some freshly ground pepper, 1/2 teaspoon salt or more to taste.