Potato Leek Soup
Great with fresh baked bread.
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Method:
Cut the leeks lengthwise, fan them open under running water to remove any dirt. Remove dark green tops and root base. Slice leeks crosswise into 1/4-inch thick slices.
In a large soup pot, melt butter on medium heat. Add leeks, sauté until they are softened but not browned.
Meanwhile, peel and dice the potatoes. Add the broth and potatoes to pot.
Add 2 tsp of Herbs de Provence and1 tsp of salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer the potatoes are cooked through. About 20 minutes.
Add more herb mix and salt to taste. Use an Immersion blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be smoother.
Cut the leeks lengthwise, fan them open under running water to remove any dirt. Remove dark green tops and root base. Slice leeks crosswise into 1/4-inch thick slices.
In a large soup pot, melt butter on medium heat. Add leeks, sauté until they are softened but not browned.
Meanwhile, peel and dice the potatoes. Add the broth and potatoes to pot.
Add 2 tsp of Herbs de Provence and1 tsp of salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer the potatoes are cooked through. About 20 minutes.
Add more herb mix and salt to taste. Use an Immersion blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be smoother.