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Potato Leek Soup

Great with fresh baked bread. 
Picture
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, 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.

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  • Home
  • Our Recipes
    • Recipes by Category
    • Recipes by Spice Blends
    • Recipes for Camping
    • Seasonal Holiday Dishes >
      • First Spring Light
      • Spring Equinox
      • Summer's Dawn
      • Summer Solstice
      • First Harvest
      • Autumn Equinox
      • Hallows' Eve
      • Winter Solstice
  • Our Spice Shop
  • Methods & Practices
  • Contact Us