3 large leeks
2 Tbsp butter
4 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
1 1/2 teaspoons kosher salt plus more to taste
Pinch of dried marjoram
1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
Sprinkle of Tabasco sauce or other red chili sauce
White or black pepper to taste
*If cooking gluten-free, be sure to use gluten-free broth.