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home > recipes > soups > potato herbes de provence soup with buttered leeks
Potato Herbes de Provence Soup with Buttered Leeks 1/4 cup butter 6 medium leeks (about 2 lbs.), washed carefully, trimmed, and thinly sliced (white part only) 1/2 tsp salt 1/2 tsp sugar 1 Tbs herbs de Provence 4 lbs. potatoes, unpeeled and thinly sliced 4 cups chicken or vegetable broth 5 cups whole milk 2 scallions, thinly sliced In a large soup pot, heat the butter over high heat until it foams. Turn heat on low, add the leeks, and saute for 10 minutes, or until golden. Add the salt, sugar, and herbs and saute 5 minutes longer. Add the potatoes and broth and bring to a boil. Reduce the heat and simmer for 45 minutes, 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 minutes and serve, garnished with sliced scallions. Serves 8. >From The Herb Companion Cooks

Potato Herbes de Provence Soup with Buttered Leeks


average rating = 5 stars(5.00001 comment available)
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(posted January 19, 1997)

Potato Herbes de Provence Soup with Buttered Leeks

1/4 cup
butter
6 medium leeks (about 2 lbs.), washed carefully, trimmed, and thinly sliced
(white part only)
1/2 tsp
salt
1/2 tsp
sugar
1 Tbs
herbs de
Provence
4 lbs. potatoes, unpeeled and thinly sliced
4 cups
chicken or vegetable broth
5 cups whole
milk
2 scallions, thinly sliced

In a large
soup
pot, heat the butter over high heat until it foams. Turn
heat on low, add the leeks, and saute for 10 minutes, or until golden. Add
the
salt, sugar, and herbs and saute 5 minutes longer. Add the potatoes and
broth and bring to a boil. Reduce the heat and simmer for 45 minutes,
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 minutes and serve,
garnished with sliced scallions.

Serves 8.

>From The Herb Companion Cooks



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+1 comment
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from Jacksonville, FL, United States wrote:4  4

This was so delicious and my whole family loved it! (yes, even the kids) - I kept the potato skins on though because I prefer it be more nutritious and it was wonderful that way.
5 starsJanuary 17, 2001


 
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