Ingredients:
- 1 large leek
- 1 to 1.5 lbs. potatoes (peeled and diced)
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 3-4 sprigs fresh thyme
- ¼ teaspoon cayenne pepper
- 1.5 teaspoons salt
- ¾ teaspoons pepper
- 2 cloves garlic finely chopped
- Olive Oil, butter, or a combination of the two
- 1 lemon
- Fresh chives or parsley to finish
Sweat leeks in olive oil, butter, or a combination of the two (over medium heat for 5-6 minutes)
Add garlic and sweat for another minute
Add thyme, bay leaf, salt, pepper, and cayenne
Add chicken or vegetable stock and potatoes, bring to boil, reduce heat to a simmer and cook for 30 minutes
Taste and adjust seasoning if needed
Add juice of 1 lemon and chives or parsley to finish
For a meatier, more hearty soup, add Andouille Sausage (pan fried and sliced on the diagonal)