There’s nothing quite like a bowl of soup, except perhaps a bowl of soup that’s just a little bit fancy. Adding Herbes de Provence and sliced carrots to traditional potato leek soup definitely helps to take it to the next level, making it the perfect dish to serve when you have company coming over for dinner. Although, it’s just as good to make for an evening you’re all by yourself too.

I have a new brilliant idea, which I totally want to act on in the upcoming year. Celebrating with soup. Yes, ya’ll read that right. Celebrating with soup. How does it work? I make the soup and then people come to my house and help me eat it. Each person who joins in the celebration must bring something with them to go with the soup, such as bread, crackers, cheese, wine, beer, vodka, rum, whiskey, bourbon, or tequila. You get the point. We’re celebrating with booze and a wee bit of soup. Who’s in? We’ll start with this amazing bowl of deliciousness.

Ingredients:

• 4 Tablespoons Unsalted Butter
• 2 Leeks, Thoroughly Washed & Sliced (White Parts Only)
• 4 Tablespoons All-Purpose Flour
• 4 Cups Whole Milk
• 4 Cups Stock or Broth
• 6 Medium Red Potatoes, Peeled & Diced
• 4 Large Carrots, Peeled & Sliced
• 3 Celery Ribs, Finely Diced
• 1 Tablespoon Whole Grain Dijon Mustard
• 2 Teaspoons Hot Sauce
• 2 Teaspoons Herbes de Provence
• 1 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder

Directions:

1. Melt the butter in a large Dutch oven or stockpot, over medium-high heat. When the butter is melted, add the leeks and cook for 5 minutes, stirring often.
2. Add the flour and stir constantly for 2 minutes.
3. Slowly add the milk and stir until there are no longer any lumps of flour.
4. Add the remaining ingredients, stir to combine, and then bring the soup to a rolling boil over high heat.
5. Reduce the heat to medium heat and cook for 20 to 30 minutes, or until the vegetables are cooked through and soft.

Suggestions:

• To wash the leeks, first cut off the root and green leafy ends. After that, slice them in half down the middle and then thinly slice them. Place them in a large bowl of cold water and scrub them with your hands before allowing them to rest for 5 minutes. Any dirt, sand, or debris will settle to the bottom of the bowl. Carefully scoop out the leeks and drain them well. If there is a lot of debris, you may want to soak them two to three times.
• You can use whatever type of stock or broth you choose in this recipe. I used ham stock.
• Not all Herbes de Provence blends contain lavender. I recommend using one that does. It adds a lovely flavor to the soup.

Improvements:

• Replace the leeks with one finely diced sweet yellow onion.
• Add a bag of frozen peas to the soup.
• Garnish the soup with freshly grated cheese before serving.
• Use multi-colored carrots in this recipe. The yellow, purple, and orange colors will make this soup look even prettier.
• CLICK HERE to find more amazing soup, chili, stew, and chowder recipes.

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Yum

Potato Leek Soup with Herbes de Provence

Ingredients:

• 4 Tablespoons Unsalted Butter
• 2 Leeks, Thoroughly Washed & Sliced (White Parts Only)
• 4 Tablespoons All-Purpose Flour
• 4 Cups Whole Milk
• 4 Cups Stock or Broth
• 6 Medium Red Potatoes, Peeled & Diced
• 4 Large Carrots, Peeled & Sliced
• 3 Celery Ribs, Finely Diced
• 1 Tablespoon Whole Grain Dijon Mustard
• 2 Teaspoons Hot Sauce
• 2 Teaspoons Herbes de Provence
• 1 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder

Directions:

1. Melt the butter in a large Dutch oven or stockpot, over medium-high heat. When the butter is melted, add the leeks and cook for 5 minutes, stirring often.
2. Add the flour and stir constantly for 2 minutes.
3. Slowly add the milk and stir until there are no longer any lumps of flour.
4. Add the remaining ingredients, stir to combine, and then bring the soup to a rolling boil over high heat.
5. Reduce the heat to medium heat and cook for 20 to 30 minutes, or until the vegetables are cooked through and soft.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Celebratory Soups” themed Soup Saturday Swappers is being hosted by Culinary Adventures with Camilla.

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