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Ingredients
  • 3 large leeks
  • 2 tablespoons butter
  • 4 cups chicken or vegetable stock
  • 2 pounds potatoes ( Yukon gold or Russet), peeled, diced into ½-inch pieces
  • 1 teaspoon sea salt, less or more to taste
  • Pinch dried marjoram
  • 1 or 2 sprigs fresh thyme, or ½ teaspoon dried thyme
  • 1 bay leaf
  • ¼ cup chopped fresh parsley
  • Sprinkle of Tabasco sauce or other red chili sauce
  • White or black pepper to taste
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