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Potato Herbes de Provence Soup with Buttered Leeks
1/4 cup butter
6 medium leeks (2 lbs), washed, 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.
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Potato 13