Potato Leek Soup

This is a nice soup for cold days. I don’t remember where I found this soup but it is pretty standard. It serves 6.

Ingredients

• 5-6 Yukon Gold potatoes, peel or leave skins on for more nutrition, chop into cubes

• 2-3 leeks, cleaned and sliced thin

• 3-4 cloves of garlic, minced

• 2 Tbsp olive oil

• 6 cups Vegetable Broth, I either us Pacific or Better than Bullion

• 1 1/2 tsp Herbs de Provence or other (basil, thyme)

Instructions

1. Saute sliced leeks for approx 5 minutes. Add garlic and saute for 30 seconds more

2. Add rest of ingredients. Bring to a boil, then reduce heat and simmer until potatoes are soft.

3. Cool, then blend with either an immersion blender for a chunky soup or a regular blender for a blended soup.

4. Warm and add pepper and salt to taste.

5. You can top with some fresh parsley if desired.