with carrot fries. YUM.

INGREDIENTS

  • 3-4 large leeks, cut lengthwise, separate, clean and chop.
  • 2 Tbsp butter
  • 2 cups water
  • 2 Vegetable broth for vegetarian option)*
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • 1 Tbsp garlic powder
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Red chili sauce (we, of course, use Sriracha)
  • Salt & Pepper

INSTRUCTIONS

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add garlic powder and thyme. Add a few dashes of chili sauce to taste. Add some  pepper, 1-2 teaspoons salt or more to taste.

Serve with carrot fries! (All you have to do for those is chop fry-like pieces of carrots, place them on a baking sheet and cover them with oil. Cook until they are tender, about 15 minutes, on 425 degrees. Optional: bake with rosemary, salt and pepper.)