Wednesday, February 10, 2010
1 TB Ground (powdered) mustard
2TB Bouillon (I like the brand, "Better Than Bouillon") either vegetable or chicken
Salt, to taste
Ground Pepper, to taste
8 Cups of water
In a large soup pot, heat the olive oil and add the leeks and onions. Sautee until the onions begin to get soft and then add the potatoes and the ground mustard.
Sautee a little more (5 minutes) and add the remaining ingredients.
Simmer until the potatoes are tender, adjusting seasonings to taste.
If you like a smooth soup, you can blend it, but I personally like mine more chunky.
Serve with a lovely french bread, and feel better!