Potato Leek Soup

      There is a chill in the air.  Finally some nice fall weather.  And what could be better than a hot steaming bowl soup.  You know, the kind of soup that sticks to your ribs and warms your soul.  We had a great year for leeks in our garden so I thought I would make some potato leek soup.  I found this recipe online.  Its very simple and makes great use of  the leeks and potatoes we grew this year.

LEEKS IN OUR GARDEN

POTATOES FROM THE GARDEN

 Ingredients:      3 Large leeks cut lengthwise, separated, cleaned.  

                          Use white and light green parts only, chopped                                                                                                                                            

                          2 tbs of butter

                          2 cups of water

                          2 cups of chicken broth

                          2 lbs of potatoes, peeled, diced into 1/2 inch pieces

                          marjoram - dash

                          1/4 cup chopped fresh parsley

                          2 tsp chopped fresh thyme, or 1/2 tsp dried thyme

                          Tabasco sauce

                          salt & pepper

                        

 Directions: 1. 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.
2.  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.  add a few dashes of tabasco sauce.  Add some freshly ground pepper, 1-2 tsp salt or more to taste.

serves 4-6
                        

                     

Hot steaming bowl of soup.