Click below to see the recipe and more pictures.

First of all, I'd like to apologize for these awful pictures. I haven't taken pictures of food since summer, so I guess I've lost all my talent (not that I had any talent before..). But yeah. The pictures are pretty awful and don't give this soup any justice! Please don't judge my awful food picture taking skills! D:

I guess I've lost my touch for writing as well. Because I don't know what else to say. And plus, I'd like to keep my recipe posts short and sweet. Because lets be honest, who actually reads the ramblings on recipe blogs anyway? I just look at the pictures and skip to the recipe.

Anywho, I guess I'll say a few things about the soup (just in case you are still reading). This soup is "healthy" because it has no bad ingredients. I mean it has 2 tablespoons of butter, but you could just substitute that with some olive oil. It's made entirely of leeks and potatoes. I do like to add some garlic as well. The recipe also calls for some chicken broth, but I usually just substitute that with water and it still tastes delicious. So this recipe can easily be made vegan :) Usually when I make this soup, I only blend half of the soup, so it's creamy and chunky. But this time I decided to blend the entire pot (still tastes good, but I prefer the half-chunky half-creamy method). I blend the soup in a blender. I've tried it in a food processor before and it didn't work out very well... If you have an immersion blender (lucky!) that will probably be the easiest method. But any way works :) The sriracha in this recipe gives the soup a nice kick! It's a little different than what you'd expect but I really think it works well here. You're welcome to add cream or milk to the soup, but I don't think it needs it. I do eat my soup with a spoonful of sour cream or greek yogurt tho :)

Enjoy! :)

• 3 large leeks, cut lengthwise, separate and clean (only white parts), chopped
• 2 tbsp butter
• 2 cups water
• 2 cups chicken broth (or water)
• 2 lbs potatoes, peeled, diced into ½ inch pieces
•  ¼ cup chopped fresh parsley
• 2 tsp chopped fresh thyme, or ½ tsp dried thyme
• Sriracha (or other red chili sauce)
• Salt and pepper

• Cook leeks in butter with salt and pepper in medium sized sauce pan
• Cover pan, cook on low heat for 10 min, checking often (do not brown)
• Add water, broth and potatoes and bring to a low simmer and cook for 20 min
• Scoop about half of the soup mixture into a blender, puree and return to pan
• Add parsley and thyme and a few dashes of chili sauce to taste
• Add salt and pepper to taste