This creamy, comforting soup is a winter favorite; the addition of herbes de Provence lends a pleasant, subtle surprise.
• 1/4 cup butter
• 6 medium leeks (about 2 pounds), washed carefully, trimmed, and thinly sliced (white part only)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon herbes de Provence
• 4 pounds 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 to low, add the leeks, and sauté for 10 minutes, or until golden. Add the salt, sugar, and herbs and sauté 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.
Terri Wuerthner lives in Santa Rosa, California, where she draws on the legendary fresh produce of the region for inspiration.
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