Potato Leek Soup | TasteToronto

Ingredients

• 3 large leeks (about 3 cups), chopped
• 4 tablespoons unsalted butter or neutral oil
• 4 cups chicken broth or vegetable broth
• 2 pounds Yukon gold or russet potatoes, peeled and diced into 1/2"-inch pieces
• 1 teaspoon sea salt, or to taste
• Pinch of dried marjoram
• 1 or 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• White or black pepper, to taste
• Sour cream, for serving (optional)