Ingredients
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2 teaspoons vegetable oil
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2 cups leeks, chopped
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2 stalks celery, diced
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1 small onion, diced
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2 cloves garlic, minced
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4 medium potatoes, coarsely chopped
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4 cups vegetable stock or 4 cups water
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1 1/2 cups light cream
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2 teaspoons fresh parsley, chopped
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2 teaspoons fresh dill, chopped
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2 teaspoons fresh tarragon, chopped
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1/2 teaspoon ground black pepper
Instructions
- In large pan, heat the oil and add the leeks, celery, onion and garlic.
- Saute over medium heat, until the vegetables are soft.
- Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
- Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
- Add the cream and herbs and return to a light simmer, stirring occasionally.
- Remove the soup from the heat and let sit a few minutes before serving.
- Serve with warm bread.