3 large leeks
2 Tbsp butter
4 cups chicken broth
2 lbs potatoes (Yukon gold or Russet), peeled, diced
1 1/2 teaspoons kosher salt plus more to taste
1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
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 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.
Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a 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 until the potatoes are cooked through.
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.