This bold and delicious soup is just what you need to cure the winter blues. A blended soup, this requires no cream or milk to have a smooth, creamy texture. If you've never made leek soup before, you are missing out!

Also, this recipe can very easily be adjusted for dairy-free or vegan. Simply replace the butter with olive oil, and replace the chicken broth with vegetable stock.
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Potato Leek Soup Recipe

Ingredients
-3 cups chopped leeks (about 3 leeks)
-4 cups chicken broth
-2 tablespoons butter
-2 lbs peeled, diced potatoes (Yukon Gold is ideal, though Russet works fine)
-1 teaspoon Kosher salt
-1 teaspoon black pepper
-1/2 teaspoon dry thyme
-1/2 teaspoon dry marjoram
-1 bay leaf
-1/4 cups fresh flat-leaf parsley, finely chopped
-Splash of Tabasco sauce (to taste)

Directions
-Trim the thick, dark green leafy part of the leeks and discard. Slice the remaining white and light green section lengthwise and rinse between each layer to remove trapped dirt. Slice or chop leeks.
-Melt butter in medium stock pot and add leeks. Stir to coat, and cook on medium heat for 10 minutes (stirring regularly). Don’t let the leeks begin to brown.
-Add broth, potatoes, salt, pepper, thyme, marjoram, and bay leaf. Bring temperature to a low boil, and then reduce to simmer for 20-25 minutes (until potatoes are soft).
-Discard bay leaf and blend the soup. An immersion blender is ideal, but transferring soup to a regular stand blender will work.
-Add the fresh parsley, and taste the soup. Sprinkle in some more Kosher salt if needed to suit your taste.
-Garnish with more parsley, green onion, or chives. Serve.

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