Leek and potato soup
15
15
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of butter
- 5 sliced mini potatoes
- 750 ml (3 cups) of chicken broth
- 125 ml (1/2 cup) of cooking cream
- Thyme up to taste
- Enough salt and pepper
Preparation
Side-by-side mode
- In a casserole, melt butter. Fry leeks without roasting. Salt.
- Add potatoes and chicken broth. Boil at high heat for 15 minutes. Remove from heat and set aside.
- Add cream. Season. Serve right away.
Chef’s note
Few croutons and grated Gruyère will complete this soup.
To add colors, you may use blue, red or yellow potatoes.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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