Ingredients:
3 large leeks
2 tablespoons butter ( or soy butter)
2 cups water
2 cups vegetable broth
2 lbs potatoes, peeled 1/2 inch diced
salt
pepper
marjoram
1/4 teaspoon Tabasco sauce
Directions:
Cook leeks (covered, low heat) in butter with salt and pepper for 10 minutes. DO NOT BROWN!
Add water, broth, and potatoes. Cook 20 minutes.
Scoop 1/2 of soup out from pan, place in blender, puree, return to pan.
Add dash of marjoram and tabasco.
Servings: 4-6
Time preparation: 5 min.
Time total: 35 min.