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.
