Potato Leek Soup
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WHAT YOU NEED:
2 lbs potatoes 3 large leeks 2 Tbsp butter 4 cups broth Herbs de Provence salt and pepper |
METHOD:
Cut the leeks lengthwise and fan them open under running water to remove dirt. Remove the dark green tops and root base. Slice the leeks crosswise into 1/4-inch thick slices.
Melt butter in a large soup pot on medium heat. Add leeks and sauté until they are softened but not browned.
Meanwhile, peel and dice the potatoes. Add the broth and potatoes to the pot.
Add 2 tsp of Herbs de Provence and 1 tsp salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer until 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 it chunky or all of it if you want it smoother.
Do not over-blend; it will make the soup gluey.
Cut the leeks lengthwise and fan them open under running water to remove dirt. Remove the dark green tops and root base. Slice the leeks crosswise into 1/4-inch thick slices.
Melt butter in a large soup pot on medium heat. Add leeks and sauté until they are softened but not browned.
Meanwhile, peel and dice the potatoes. Add the broth and potatoes to the pot.
Add 2 tsp of Herbs de Provence and 1 tsp salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer until 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 it chunky or all of it if you want it smoother.
Do not over-blend; it will make the soup gluey.