Recipe of the Week


Potato and Leek Soup


  • 3 large leeks (about 3 cups, chopped)

  • 2 tablespoons butter

  • 4 cups chicken (or vegetable) broth

  • 2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces

  • 1 teaspoon sea salt, less or more to taste

  • Pinch dried marjoram

  • 1/4 cup chopped fresh parsley

  • White or black pepper to taste



1.) Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard

Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.



2.) Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.

Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.



3.) Add the broth, diced potatoes, marjoram, and a teaspoon of salt to the pot.

Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.



4.) Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.



5.)Add the parsley, and cook a few minutes more. Add freshly ground pepper and more salt to taste.