Potato Leek Soup

You can never have too many soup recipes.  At least that’s my motto.  I made this up after a trip to the farmers market in San Francisco when we were visiting.  It was very well received by 4 adults and 1 five year old.  We served it with some classic San Francisco sourdough bread and a salad with awesome Asian pear, dates, and toasted walnuts from the farmers market.  Delicious (and simple!!

IMG_5459

  • 5 leeks, white and pale green parts only, cut in half lengthwise and thinly sliced
  • 6 celery stalks, cut in half lengthwise and thinly sliced
  • 3 carrots, cut in half lengthwise and thinly sliced
  • 3 large potatoes (about 2 lbs) skins on, cut into quarters lengthwise and thinly sliced
  • 1 tsp herbs de Provence (or a mix of thyme, rosemary, marjoram, savory, and oregano)
  • 9 cups veggie broth/water – I used 7 cups broth and 2 cups water to get the saltiness level right for us.

Saute leeks, celery and carrots for about 5 – 10 minutes until starting to soften.  Add remaining ingredients and simmer until everything is tender.  Serve and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s