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Herbs de Provence Potato Leek Soup

Potato Leek Soup de Provence

Rustic and hearty, this French countryside-inspired potato leek soup features tender chunks of potato with the peels left on for added fiber. Infused with Herbs de Provence and thyme, it’s a flavorful, wholesome dish perfect for cozy evenings.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 7
Course: Side Dish, Soup
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium shallot
  • 1 medium yellow onion
  • 3 cloves garlic
  • 3 cups leeks chopped, white and light green parts only
  • 1.5 lbs Yukon gold potatoes, chopped into 1/2-inch pieces leave peel on potato
  • 1.5 cups zucchini, chopped into 1/2-inch pieces
  • 6 cups chicken stock ok to substitute with vegetable broth
  • 4 sprigs fresh thyme remove thyme from sprigs
  • 1 tbsp Herbs de Provence
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup heavy cream ok to substitute with light coconut cream
  • chives, finely chopped to garnish

Method
 

  1. Melt the butter over a medium heat in a large Dutch oven or soup pot. Add the leeks, shallot, onion and garlic. Stir regularly for about 10 minutes until soft and wilted but not browned.
  2. Add the potatoes, zucchini, broth, thyme, herbs de Provence, salt and pepper to the Dutch oven and bring to a boil. Cover and turn the heat to low. Simmer for 15-20 minutes or until the potatoes and zucchini are soft.
  3. Purée the soup with a hand-held immersion blender until smooth. Alternatively, you can transfer and blend with a standard blender to purée and transfer back to Dutch oven.
  4. Add in heavy cream and stir. Bring soup to a simmer and adjust seasonings as needed. If soup is too thin, simmer until thickened. If too thick, add water or stock to thin out.
  5. Garnish with chives, herbs if desired.

Notes

Serving size ~1.5 cups