In small pot, combine quinoa with 1 cup of water over medium high heat.

Bring to a simmer, reduce heat to low, and cover.

Cook 10-15 minutes, until all water is absorbed. Set aside.

In large soup pot, add olive oil over medium-high heat.

Add the leeks and saute 10 minutes, being careful not to brown.

Add the potatoes and vegetable broth and bring to a simmer.

Let simmer 20 minutes, or until potatoes are tender.

Once potatoes are tender, remove about half of the soup and puree in a blender. Alternately, you could use an immersion blender to puree half of the soup. You want the consistency to thicken, but still leave a few chunks of potatoes throughout.

Return pureed soup to soup pot.

Season with thyme, marjoram, red chili flakes, salt and pepper.

Add cooked quinoa and stir to combine.

Enjoy!