Leek and Potato Soup

Ingredients

2 tablespoons butter

2 tablespoons olive oil

5 leeks (including green part), washed and roughly chopped

1 small onion, roughly chopped

3 Yukon Gold potatoes, peeled and cubed

5-6 cups of chicken or vegetable broth

Salt and pepper

Thyme, to taste

Cream

Directions

1. In a large pot, heat olive oil and butter on medium heat.  Add leeks and onions and saute until tender, about 5 minutes. Add potatoes and thyme and continue to cook until slightly tender.

2. Add broth to cover vegetables; do not add all of the broth to prevent soup from becoming too liquid. 

3. Bring soup to a boil, reduce heat to medium-low, and cook until vegetables are very tender. Very seasoning and add some salt and pepper if necessary.

4. Once soup is cooked, transfer to a food processor and reduce to a puree. If the soup is too thick, add more broth. 

5. Serve hot, with a drizzle of cream and some croutons.

Carrot Soup

Ingredients

• 2 tablespoons olive oil or butter
  
• 1 large onion, chopped
  
• 10 carrots, sliced
• 3 medium potatoes, peeled and cubed
• 1 1/2 teaspoon Herbes de Provence
• 1/2 teaspoon dried thyme
• Pepper
• 2 bay leaves
• 6 cups chicken or vegetable broth
  

Directions

1. In a large saucepan, heat olive oil.
2. Saute onion, carrots, potatoes, and spices for about 10 minutes.
3. Add broth and bring to a boil. Add bay leaves.
4. Once soup boils, reduce heat and simmer for about 30 minutes, or until vegetables are tender.
   
5. NOTE: Only add salt if needed, since broth is already salty
6. Once soup is cooked, transfer to a food processor and pulse until texture is smooth. NOTE: Add milk to food processor if soup too thick.
7. Serve!

Recipe taken from Recettes du Quebec