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    Potato Leek Soup


    3 large leeks (about 3 cups, chopped)

    2 tablespoons butter

    4 cups chicken broth (or vegetable broth for vegetarian option)

    2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces

    1 teaspoon sea salt, less or more to taste

    Sprinkle of Hot Sauce

    White or black pepper to taste



    Somehow all things Potato are Chanukah delicious. Enjoy this easy, quick, yummy soup that will warm your family on a cold Chanukah night.

    Clean and cut the leeks: Cut o the roots of the leeks. Cut the leeks lengthwise, Cut o the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.

    Cook leeks in margarine to soften: Melt margarine on medium heat in a 3 to 4 quart pot. Add the chopped leeks, stir to coat with the margarine. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened, not browning. Simmer the soup: Add the broth, diced potatoes, teaspoon of salt 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.

    Purée the soup: Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

    Season the soup: Add a few dashes of Hot sauce to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)