Nothing says fall like this soup, and nothing excites me more than leeks. They look like giant green onions and they always remind me of being a kid. Everything seems big to a kid, and leeks always made me giggle because they looked like gangly, gaunt teenagers. Actually, a lot of things made me giggle (and still do), so suffice to say leeks are my reminder to always be young at heart.
Potato Leek Soup Adapted from SimplyRecipes
2 tbsp. butter
2 large leeks, cleaned thoroughly and diced
2 lbs. potatoes
3 cups chicken stock
1 cup water
1/4 cup chopped Italian parsley
1/2 tsp. thyme
Dash of hot sauce (I use Louisiana Style brand)
1 tsp. salt
Black pepper to taste
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 chili sauce to taste. Add some freshly ground pepper and salt.
nom nom nom nom