INGREDIENTS
8
medium potatoes, cut into small pieces
2
leeks, cleaned and chopped
8 cups
low-sodium chicken broth/stock
1
vegetable bouillon cube (I use the Rapunzel brand. Great stuff!)
2 tbsp
onion powder
1 tbsp
garlic powder
2 tsp
herbs de provence (and herb blend you can find with the other spices at your local store)
1 tsp
marjoram
1 tbsp
olive oil
Salt and pepper