Potato Leek Soup

Winter weather heralds soup time at the old corral, rancho, hacienda, whatever. One of Anita's favorites is Potato Leek and she likes it thick. We have made this recipe scaled up to several gallons and it is always delicious, warming and satisfying; a real comfort food. This recipe makes about 5 quarts which can be extended to 5 1/2 quarts with the addition of 1/2 quart of liquid. We prefer to have it thick and it doesn't dribble down your chin that way. ;-)>
         

Makes:            4 servings 

Prep Time:      20 minutes
Cook Time:     1 hour 35-45 minutes

INGREDIENTS:
3 large leeks, cut in half lengthwise, separate and wash, then slice using white to light green parts

2 T unsalted butter

2 C water

2 ½ C low sodium, organic chicken broth

2 lbs. potatoes, peeled and cut into ½” pieces

Dash of marjoram

¼ C of fresh parsley, chopped

Thyme bundle with about 8 sprigs or ½ t dried thyme

2 large garlic cloves, chopped

Salt and pepper to taste

Garnish with chopped bacon, a bay leaf or some parsley

Garlic bread on the side, if desired

PREPARATION:
1.Melt butter in a 5 ½ quart Dutch oven.

2. Add leeks and sauté on low heat until soft, about 15 minutes. Stir frequently.

3. Add water, chicken broth and potatoes. Bring to a low simmer and cook for about 20 minutes. Using an emulsion blender or hand mixer, puree about half the mixture to a consistency you like. Add the marjoram, salt and pepper to taste.

4. Simmer another 45 minutes then add the parsley and continue simmering another 10-15 minutes.

PLATING:

1. Serve soup in a warmed soup bowl of desired sized with a plate underneath.

2. Add garnish of your choice. Serve with garlic bread or toast.

Good eating,

Tom and Anita