Show Posts
Country French Potato Leek Soup
5 medium russet potatoes, diced
6 cups milk (I used whole milk; you could sub in lighter milk or cream for part of it to make a healthier or richer soup)
3 leeks, sliced into 1/2 inch rings, and washed well
1 T. minced garlic
1 1/2 T. herbes de provence (If you're not a fan of lavender, look for French herbes de provence; typically lavender is only included in American made herbes de provence.)
salt and freshly ground black pepper to taste
2 T. olive oil
In a medium to large sized stock pot (I use my 6 quart dutch oven), sweat the leeks over medium heat with the garlic and a little salt. Once leeks look mostly translucent, add the potatoes and milk and slowly bring to a boil.
Simmer, stirring occasionally, until potatoes can be easily pierced with a fork. Add the herbes de provence, the salt, and the pepper and leave over low heat for 5 minutes.
Use an immersion blender to blend up the soup to whatever consistency you prefer. I generally like to leave some potato and leek pieces whole, so I blend one side of the pot only. Makes 6 generous servings.
