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!!
- 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!