Potato Leek Soup

1. 3 Large Leeks
2. 2 Tablespoons butter or olive oil
3. 4 cups Vegetable or Chicken broth
4. 2 pounds Potatoes
5. 1 tsp sea salt
6. 1/2 tsp marjoram
7. 1/2 tsp dried thyme
8. 2 bay leaf
9. 1/4 cup chopped parsley
10. White or Black pepper to taste

Instructions

1. Cut the leeks in half and rinse off. Cut crosswise into thin slices.
2. Place cut leeks into a bowl. Rinse with water to remove dirt.
3. Peels potatoes and cut into small cubes.
4. Place the oil or butter in a pot. Add in the leeks and cook on low for 10 minutes to soften them. Stir occasionally to coat with oil and prevent browning.
5. Add in the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Maintain a low simmer until the potatoes are cooked (approximately 20-30 minutes)
6. Remove and discard the bay leaf.
7. Place 1/4 -1/2 of the soup in a blender and blend till smooth.
8. Return the pureed soup to the pot.
9. Add the parsley and cook for a few more minutes.
10. Add in freshly ground pepper to taste.