Recipe - Potato Herbes De Provence Soup With Buttered Leeks

One fourth cup Butter
6 md Leeks; washed, trimmed and
thinly cut or sliced up , (white part
only)
One half teaspoon Salt
One half teaspoon Sugar
1 tablespoon Herbes de Provence
4 pound Potatoes; unpeeled and,
thinly cut or sliced up
4 cup Chicken or vegetable broth
5 cup Milk
2 Green onions;, thinly cut or sliced up

In a large soup pot, heat the butter over high heat until it foams. Turn
heat on low, add the leeks, and saute for 10 minutes, or until golden. Add
the salt, sugar and herbs and saute 5 minutes longer. Add the potatoes and
broth and bring to a boil. Reduce the heat and simmer for 45 minutes,
stirring often, until potatoes are tender. Puree the soup and return to
pot. Add the milk and bring to a gentle boil. Simmer 10 minutes and serve,
garnished with cut or sliced up green onions.

Recipe by: The Herb Companion Cooks

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
6, 1998