Potato Herbes de Provence Soup with Buttered Leeks


1/4 cup butter
6 med leeks (ab 2 lb), washed carefully, trimmed, and thinly sliced (white part only)
1/2 tsp salt
1/2 tsp sugar
1 tbsp herbs de provence
4 lb potatoes, unpeeled and thinly sliced
4 cup chicken or vegetable broth
5 cup whole milk
2 scallions, thinly sliced

How to prepare

In a lg soup pot, heat the butter over high heat until it foams. Turn heat on low, add the leeks, and saute for 10 min., or until golden. Add the salt, sugar, and herbs and saute 5 min. longer. Add the potatoes and broth and bring to a boil. Reduce the heat and simmer for 45 min., stirring often, until the potatoes are tender. Puree the soup and return to the pot.
Add the milk and bring to a gentle boil. Simmer 10 min. and serve, garnished with sliced scallions.
Serves 8

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