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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 Marjoram, Parsley, And Thyme. Add A Few Dashes Of Chili Sauce To Taste. Add Some Freshly Ground Pepper, 1-2 Teaspoons Salt Or More To Taste.
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