- Leeks - Potatoes - Garlic - Olive oil - Star anise seed - Fleur de sel (French gray rock salt) - Water
Peel, clean and chop the leeks - discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.
Peel and quarter the potatoes. Heat the olive oil into a soup pot on medium heat. Add the garlic and the leeks for soup (the 5 leeks).
Sauté the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn. Add the fleur de sel.
Pour in 8 cups of water and add the anise seed the potatoes. Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
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