Leek Soup

Leeks are like onions, but much more mild and a little sweeter. This soup was fairly straightforward: chop everything (peeling and washing where necessary), lightly cook just the leeks in butter, add other ingredients (starting with liquids), simmer, and partially blend the soup. Many soups seem to follow the same pattern, with the most onion-like ingredient being the one cooked first, or the ingredient that carries the flavor being the one cooked first.

Leek Soup:
3 large leeks
2 Tablespoons butter
2 cups water
2 cups chicken broth
2 pounds potato
1/4 cup parsley
dash of marjoram
1/2 teaspoon dried thyme
salt and pepper

Cut leeks lengthwise, separate, and clean, using only the white and pale green parts. Chop leeks and cook in butter in a sauce pan, cover and cook on low 10 minutes. Do not brown leeks (they will taste burnt).
Add water, broth, and potatoes, and simmer for 20 minutes. Puree part of the soup, either with an immersion blender or scoop out part into a food processor or blender. Add seasonings and salt, to taste. Serve with ground pepper.

I thought the soup tasted alright, but not great because I do not like leeks very much. Minus the leeks, the soup tasted very much like Potato Soup.