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.

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