1 medium onion

3 leeks

1 potato

Chicken broth

Herbes de provence, bay leaf, salt & pepper

  • Make sure the leeks are firm, not squishy. The best leeks have longest white part; this soup mostly uses the white, and the pale green insides.
  • Saute the onions with herbes de provence until they are translucent.
  • Put onions, leeks, and potatoes into a saucepan.
  • Add bayleaf, and salt and pepper.
  • Pour enough chicken broth (about half a container) to cover the vegetables for cooking.
  • Throw solids into the blender and blend, then add the remaining liquid and blend again gently.