DIY Potato Leek Soup

This is the winter of the soup for us. We bought a bunch of Yukon Gold potatoes and only used half of them for the potato pancakes we made the other night so here we were, left with 2 pounds of potatoes. The perfect solution was to make potato leek soup.

We've made this before so we knew how delicious this soup is. We didn't change much from the original recipe but this one is strict vegetarian with no bacon bits. We like it super thick but if you want to thin it out just add more chicken broth.
Sometimes we make our own chicken broth but not this time. 

SERVES:              4 dinner sized servings
PREP TIME:       20 minutes
COOK TIME:        1 hour + 35 to 45 minutes

INGREDIENTS:
3 large leeks, cut in half lengthwise, separate, wash, then slice using the white to light green parts
2 tablespoons unsalted butter (for vegan, use a nut oil)
2 cups water
2 1/2 cups low sodium chicken broth
2 pounds Yukon Gold potatoes, cut into 1/2" pieces
1/2 teaspoon marjoram
1/4 cup fresh parsley, chopped
Thyme bundle or 1/2 teaspoon dried thyme
3 large garlic cloves, minced
Salt and pepper to taste
Garnish with fried onions
Garlic bread on the side, if so desired

PREPARATION:
1. Melt butter in a 5 1/2 quart Dutch oven. Add leeks and thyme bundle and saute on low heat until soft, stirring frequently. After 10 minutes, add the garlic and continue cooking for 5 minutes.
2.Add water, chicken broth, potatoes, marjoram, salt and pepper. Bring to a low simmer and cook for about 20 minutes.
3. Using an immersion blender, puree about half the mixture to a consistency you like. If you like it thinner, add more chicken broth.
4. Simmer for another 45 minutes, add the parsley and cook another 10-15 minutes.

PLATING:
1. Serve soup in a warmed bowl with a plate underneath.
2. Add the garnish of your choice, we used fried onions.
3. Serve with garlic bread or toast, if desired.

Bon appetit,
Tom and Anita

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DIY Potato Leek Soup

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