Potato Leek Soup 8 Steps
Cut off the roots of the leeks and wash thoroughly. Slice the white and light green parts of the leeks crosswise into quarter inch thick pieces. Place in a bowl of water to wash off any extra dirt.
Melt butter (or oil) on medium heat in a large thick-bottomed pot and add chopped leeks.
Cook leeks in butter for 10 minutes until the leeks are softened but make sure the leeks do not brown.
Add the diced potatoes, broth, bay leaf, marjoram, thyme and a teaspoon of salt to the pot.
Increase the heat to high and bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20-30 minutes, until the potatoes are cooked.
Remove and discard the bay leaf and thyme sprigs. Use an immersion blender or blender to process about a quarter to a half of the soup (if you want a chunky soup). If you want your soup smooth you can blend it all until desired consistency is reached. Remember if using a blender, do not fill to the top and remove middle plastic part of lid and cover with a dish cloth while blending to let out steam.
Add the chopped parsley, and cook a few minutes more.
Season with fresh ground pepper and more salt to taste.