Potato Leek Soup

A couple of weeks ago for the second time this winter it snowed. When I say 'it snowed,' I mean it looked like a Disney fairytail outside, it looked fake. I had never heard silence like that in my life. Nobody was venturing out into the tundra, there was not a soul (or vehicle) in sight. Naturally this type of weather conjures feelings of warmth and drinking hot cocoa while sitting by the fire. The other craving I inevitably get is for soup. I don't mean a thin delicate brothy soup, I mean something thick, hearty and stick to your bones...I'm talking Potato Leek.

It just so happens that Potato Leek is my boyfriend's favorite soup so we have a win win situation every time I make it. I've been using this recipe from Simply Recipes for a couple of years now. I love it because it doesn't include milk or cream. I've never found a need for the addition of either because the potatoes make the soup luxuriously creamy all by themselves. I also like the spiciness of the tabasco, it really takes this soup to new level. The other great thing about this recipe is that it takes no time at all. So, while I'm sitting by the fire, warming myself up and enjoying the snow, this delicious soup pretty much makes itself.

RECIPE (courtesy of Simply Recipes):
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash
Tabasco sauce or other red chili sauce

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon.

Serves 4-6.