Elise Bauer

large leeks (about 3 cups after chopping)

butter

 cups chicken broth (or vegetable broth for vegetarian option)

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

sea salt, less or more to taste

dried marjoram

or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme

bay leaf

chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper