In a 6-8 qt soup pot over medium-high heat, add the butter and leeks.

Sauté until translucent, then add sliced mushrooms. Stir until mushrooms have softened, about 1 minute.

Next add the potatoes, garlic salt and chicken stock. Bring to a simmer and cook for about 10 minutes or until the potatoes are fork tender. In the last 2 minutes of cooking, add the sugar snap peas, Herbes de Provence, capers, and brine.

Adjust seasonings to taste. Serve immediately to maintain the bright color and texture of the vegetables.

Notes:

Have leftover chicken in your refrigerator? Add cut up or shredded chicken to this recipe for a heartier soup.