Potato Leek Soup Recipe

Potato Leek Soup

Ingredients

• 2 tbsp butter
• 1 large leek, chopped (use only white and pale green parts)
• 2 large russet potatoes, peeled and diced
• 2 cups water
• 2 cups chicken broth
• 1 tsp parsley flakes
• 1/2 tsp thyme
• 3 dashes Franks’s Red Hot sauce or Tobasco sauce
• salt and pepper, to taste

Directions

1. Melt butter in medium sauce pan and add leeks. Cover and cook on low for about 10 minutes. Stir frequently (do not let the leeks brown).

2. Add potatoes, water, and chicken broth to the pan and stir. Simmer uncovered on low for 20 minutes.

3. Use an immersion blender (or pour into a regular blender) to puree the soup. Add parsley, thyme, hot sauce, salt, and pepper. Stir well and serve.