Here is a recipe for a very yummy, creamy potato leek soup with the added flavor of lavender and herb sea salt.
About the recipe
Potato leek soup is my friend Rose’s signature soup. She makes it every time we have a gathering, and it is always a big hit. Rose usually serves her potato leek soup with a side of lavender & herb-flavored sea salt and truffle oil, which transforms an already delicious soup into something decadent.
Here is a recipe for an easy leek and potato soup with the added pizzas of lavender and herb flavored sea salt.
Potato Leek Soup with Herb Flavored Sea Salt & Truffle Oil
recipe courtesy of Rose
Ingredients:
- 2 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 3 leeks, sliced
- 3 large baking potatoes ( I use Yukon), peeled and cut into 1/4-in thick slices
- 3 (14 1/2-oz) cans vegetable broth
- 1tsp salt
- 1/4 tsp pepper
- For Toppings: shredded cheddar cheese, crumbled cooked bacon, chopped fresh chives, sea salt herbs de Provence, truffle oil (all optional)
Directions:
- Melt butter in a large saucepan over low heat; stir in onion and leeks. Cover and cook for 15 minutes, stirring occasionally.
- Next add potatoes; cover and cook for 10 minutes. Add in broth, salt and pepper and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are tender. Remove from heat and cool slightly.
- Process soup in batches in a blender or with an immersion stick blender, until smooth (or to your liking). Return to saucepan and cook over medium heat until thoroughly heated.
- Serve with seasoned sea salt and truffle oil.
