Potato and Leek Soup
Clean the leeks. Cut them lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut of the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.
Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
Add the broth, diced potatoes, tomatoes, bay leaf, marjoram, thyme, and pepper to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. Add parsley, Tabasco, and salt. Remove the bay leaf.
Optional: User imersion blender.