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3 c. chicken broth (or vegetable)

If you use vegetable broth, be sure it doesn't have tomatoes in it.

1 large leek (roughly 2 c)

2 1/2 c potatoes (I used butterball, but red skinned also work well.)

1/4 onion (any color is fine)

3 T butter

1/2 t salt

1/4 t freshly cracked pepper

1 T Fines Herbes*



Yield: 4 servings


*Butterfly Herbs in Missoula, MT has the best fines herbes mix I've tasted. I highly recommend going online and ordering some from them, or if you know someone who lives there, have them send some your way. They're much greener and more aromatic than anything I've found in grocery stores.

The Corvallis Carrot

 Autumn is notorious for having blustery days. Today was definately one of them. One of my favorite fall soups is potato leek. It's fast, easy and is great to eat while you watch the colorful leaves blow in the wind.

Start melting your butter in a sauce pot and throw in your onions.

While your onions are cooking you can cut and rinse your leek. I like to soak in a bowl of cold water because it really helps clean all of the pieces.

Dry off on a towel. You should have about 2 c. (loosely measured)

Add leeks to your onions and start cooking them down. You want a little color on them, but not much.

While your leeks are cooking you can cut up your potatoes. The potatoes are the ingredient that will determine when your soup will be finished. The smaller you cut them the quicker they cook, so it all depends on how quickly you need to get food on the table.

Cooking down the leeks and onions prior to adding your potatoes and other ingredients is going to add depth to your soup, as well add a little sweetness.

When your leeks start to carmelize, add your potatoes.

Add herbs and broth.

Potatoes will be fork tender. If you use red skinned potatoes the skin will be peeling.

Simmer on medium heat for 15 minutes. Check to see if potatoes are soft.

Use a hand blender to puree mixture. You can also throw it in a blender if you don't have a hand blender. Puree until soup is smooth. If you want to make it super smooth you can also strain it, this will remove any leek pieces that haven't been blended. (Doesn't need to be strained though.)

I like to serve this with Big River's Pugliese bread. It's a nice hearty bread that can hold up to the soup. I dry toast it in the oven at 375 as I'm making my soup. When it's toasty, take it out and serve warm. Enjoy.

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