Here's an easy and healthy recipe for potato and leek soup. No heavy creams, no bacon bits, just big flavors from simple ingredients.
2-3 large leeks; slice the white and pale green parts thinly
2lb russet potatoes, peeled and diced into 1/2-in cubes
2 tbsp butter
3 cups chicken broth
1/2 cup dry white wine
1 tsp fresh marjoram
2 tsp fresh chopped thyme
1/2 cup fresh chopped parsley
salt and pepper, to taste
Cook leeks in butter on medium high heat for 10 minutes. Slowly caramelize leeks.
Add broth and white wine and potatoes; bring to boil then simmer covered, for 20 minutes.
Mix in marjoram, thyme, parsley, salt, and pepper.
Using an immersion blender, puree soup.
Drizzle with white truffle oil and serve with a side of ciabatta.