To make a quick and easy potato leek soup, start by cleaning three large leeks. Slice the white and light green portion of the leeks into 1/4-inch rounds, and discard the dark green tops. Next, peel 2 pounds of potatoes and cut them up into 1/2-inch squares.
Melt 2 tablespoons of butter in the bottom of your soup pot. Add the sliced leeks and stir to coat them with butter. Cook the leeks for 10 minutes with the pot covered, stirring occasionally to promote even cooking and prevent browning.
Add the potatoes, 4 cups of chicken or vegetable broth, 1 1/2 teaspoons of salt, and a pinch of marjoram to the pot. Stir the ingredients together, and then add one whole bay leaf and a sprig of fresh thyme. Simmer for 20 minutes, or until the potatoes have finished cooking.
Remove the bay leaf and thyme. Blend the soup with an immersion blender until you reach your desired soup consistency. Add 1/4 cup chopped fresh parsley, stir, and cook for another 3 to 5 minutes. Season to taste with salt, fresh ground pepper, and a red-chili-based hot sauce, such as Tabasco sauce.
If desired, serve this soup with toppings like sliced green onions, sour cream, crumbled bacon, grated cheese or freshly made croutons.