Petite village

Leeks are a delicious vegetable that adds great flavor and French flair to a dish, and they are everywhere at the farmers markets right now.  Last night I decided to make Potato Leek soup for dinner, but I decided to make it differently from its original recipe. I wanted to give this normally rich and heavy soup a makeover.  Now, you might think you would not like a potato leek soup if it is not creamy and rich and made without heavy cream and butter, but trust me, you will be happy and so will your waist line after you make this recipe. My version is also different because you do not puree the soup, so it has a lot of texture and there is hardly any cleanup!

 

What you will need?

- 2-3 Tablespoons Olive oil

- 4 leeks, washed and sliced

- Salt to taste

- 1 Tablespoon Herbs de Provence

- 6 ½ cups water

- 1 ½ pound potatoes cut into cubes (you can peel if you want)

 

 

How to make it? (Super Easy!)

- In a large pot or dutch oven, heat your olive oil over medium heat.

- Add the sliced leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, until they are soft and wilted.

- Add the Herbs de Provence and mix for thirty seconds to release more flavor.

- Add your water and cubed potatoes into the pot. Cover and let it simmer until the potatoes are tender.

- Add additional salt and pepper if needed and then eat!

 

 

Nutrition FYI ~

Potatoes are a very good source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber.

 

Leeks are in the garlic family and have similar health benefits. They contain an important amount of the flavonoid kaempferol, which has repeatedly been shown to help protect blood vessel lining from damage.