Potato Leek Soup
butter or margarine
large or 2 medium leeks
halved (or quartered for a large leek) and thinly sliced crosswise
including leaves finely diced
herbs de provance
medium yukon gold or yellow potatoes
salt and pepper
flat leaf parsley
almond, oat or dairy milk (optional)
croutons for garnish
Heat margarine in a large soup pot or dutch oven on medium heat.
Add leeks and celery to pan and cook for ~5 minutes until vegetables are softened.
Add herbs de provance, bay leaf and broth and stir to combine.
Add potatoes and bring to a boil.
Cook at a low boil/ simmer for ~30 minutes until potatoes are softened and beginning to fall apart.
Turn off heat, and stir in milk (if using) and parsley.
*I like a chunky texture to this soup, however, if you prefer a smooth texture you can puree the soup with an immersion blender prior to serving.