Legendary leek soup

  • Preparation 30 min
  • Cooking 55 min
  • Servings 4
  • Freezing Absolutely



  • Olive oil
  • 3 leeks (white part only), sliced
  • 4 medium white potatoes, peeled and diced
  • 3 garlic cloves, finely chopped
  • 2 celery sticks, sliced
  • 1/2 teaspoon Provence herbs
  • About 5 cups chicken broth
  • 15% country-style cream
  • Salt and ground pepper



  • In a big pan at medium heat, add about 1/4 cup olive oil followed by the veggies and Provence herbs then season with salt and pepper. Stir and  cook for 8-10 minutes to caramelize well. Add oil if needed.
  • Add the chicken broth (enough to cover), season with salt and pepper, stir well then bring to a boil. Reduce to low heat, cover and let simmer 45 minutes or until veggies are ultra soft and fork tender. Reduce to a puree with a blender of a hand mixer until ULTRA smooth. You have a Vitamin? Here is the time to use it! Split in bowls, add a dash of cream in the middle and serve with some goat cheese croutons!