Ingredients

The following ingredients have 8 Servings
  • 8 medium russet potatoes ((cut into small pieces))
  • 2 medium leeks ((cleaned and chopped))
  • 8 cups chicken broth ((low sodium is best))
  • 1 cube vegetable bouillon ((Optional - I used the Rapunzel brand))
  • 2 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 2 tsp. herbs de provence ((found in the spice aisle))
  • 1 tsp. dried marjoram
  • 1 tbsp. olive oil
  • salt and pepper (to taste)

Instruction

  • Saute' the leeks in the olive oil until they become very soft and a little translucent.
  • In a large soup pot, combine the cooked leeks, chopped potatoes, chicken broth, bouillon cube, onion powder, garlic powder, herbs de provence and marjoram.
  • Bring to a rolling boil and reduce heat to medium. Stir frequently.
  • Cook until the potatoes are completely soft and mushy. (As if you were making mashed potatoes)
  • Remove the pot from heat.
  • Blend the entire thing until smooth, using a hand blender (this is the cleanest and easiest method), or by transferring everything from the pot to a blender.
  • NOTE: This is a thick soup. If you want a thinner soup, simply add more chicken stock.