Herbes de Provence Potato Leek Soup

Herbes de Provence Potato Leek Soup

Herbes de Provence Potato Leek Soup

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Herbes de Provence is a classic French blend of garden herbs including marjoram, savory, chervil, thyme, dill weed, and tarragon. These delicate herbs give the broth a layered flavor and season the vegetables with a light touch. Every bite is a different texture with pops of salt from the capers.

This soup can be easily made vegan using veggie stock, or if you want to indulge, add a splash of cream to your bowl for a chowder like soup that is perfect for dipping crusty bread.
Yields
1 servings
Prep Time Cook Time Total Time
15 min 10 min 25 min
Herbes de Provence Potato Leek Soup

Ingredients

  • 1 tablespoon butter
  • 2 large leeks, cut into half moons
  • 8 ounce baby bella or crimini mushrooms, sliced
  • 2 cups russet potatoes, cut into half-inch cubes
  • 1 cup sugar snap peas, sliced at a bias
  • 32 ounces chicken or veg stock
  • 1 tablespoon Herbes de Provence 
  • 2 teaspoons Garlic Salt
  • 3 tablespoons capers
  • 1 tablespoon caper brine

Directions

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.

Herbes de Provence Potato Leek Soup

Herbes de Provence Potato Leek Soup

COOK TIME: 10.0

  • 1 tablespoon butter
  • 2 large leeks, cut into half moons
  • 8 ounce baby bella or crimini mushrooms, sliced
  • 2 cups russet potatoes, cut into half-inch cubes
  • 1 cup sugar snap peas, sliced at a bias
  • 32 ounces chicken or veg stock
  • 1 tablespoon Herbes de Provence 
  • 2 teaspoons Garlic Salt
  • 3 tablespoons capers
  • 1 tablespoon caper brine

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.

Herbes de Provence Potato Leek Soup

Herbes de Provence is a classic French blend of garden herbs including marjoram, savory, chervil, thyme, dill weed, and tarragon. These delicate herbs give the broth a layered flavor and season the vegetables with a light touch. Every bite is a different texture with pops of salt from the capers.

This soup can be easily made vegan using veggie stock, or if you want to indulge, add a splash of cream to your bowl for a chowder like soup that is perfect for dipping crusty bread.
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