Name: Herbes de Provence Potato Leek Soup
Cuisine: French
Ingredients: 1 tablespoon butter; 2 large leeks, cut into half moons; 8 ounce baby bella or crimini mushrooms, sliced; 2 cups russet potatoes, cut into half-inch cubes; 1 cup sugar snap peas, sliced at a bias; 32 ounces chicken or veg stock; 1 tablespoon; 2 teaspoons; 3 tablespoons capers; 1 tablespoon caper brine

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Herbes de Provence Potato Leek Soup

Herbes de Provence

A classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe features savory, m...

is a classic French blend of garden herbs including marjoram, savory, chervil, thyme, dill weed and tarragon. These delicate herbs give the broth a layered flavor and season the vegetables with a light touch. Every bite is a different texture with pops of salt from the capers. This soup can be easily made vegan using veggie stock, or if you want to indulge, add a splash of cream to your bowl for a chowder like soup that is perfect for dipping crusty bread.

Ingredients

1 tablespoon butter
2 large leeks, cut into half moons
8 ounce baby bella or crimini mushrooms, sliced
2 cups russet potatoes, cut into half-inch cubes
1 cup sugar snap peas, sliced at a bias
32 ounces chicken or veg stock
1 tablespoon

Herbes de Provence

Herbes de Provence

A classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe features savory, m...
2 teaspoons

Garlic Salt

Garlic Salt

This is not your average garlic salt, and we are biased for good reason. It is a masterfully balanced blend of premium California garlic granules and Italian sea salt with neither ov...
3 tablespoons capers
1 tablespoon caper brine

Preparation

In a 6-8 qt soup pot over medium-high heat, add the butter and leeks.

Sauté until translucent, then add sliced mushrooms. Stir until mushrooms have softened, about 1 minute.

Next add the potatoes, garlic salt and chicken stock. Bring to a simmer and cook for about 10 minutes or until the potatoes are fork tender. In the last 2 minutes of cooking, add the sugar snap peas, Herbes de Provence, capers and brine.

Adjust seasonings to taste. Serve immediately to maintain the bright color and texture of the vegetables.

Notes:

Have leftover chicken in your refrigerator? Add cut up or shredded chicken to this recipe for a heartier soup.