Potato and leek soup with savory
recipe
4650
2e30e471-73a3-4d3a-991a-9521c4240186
/media/5axb51pw/creme-pommes-terre-poireaux-sarriette-1200-x-1200.jpg
5 ingredients 15 minutes
5 ingredients 15 minutes
12/6/2019 2:17:04 p.m.
0
0
35
4 to 6
1
Entrées
Weekday recipes
Soups and creams
Leeks
Vegetarian
Potato and leek soup with savory
Ingredients
- 30 ml (2 tablespoons) of butter
- 1 onion, minced
- 1 package of 250 g (4 cups) of Les Cultures e chez nous sliced leeks
- 30 ml (2 tablespoons) of flour
- 750 ml (3 cups) of chicken broth
- 250 ml (1 cup) of milk
- 5 potatoes, diced
- 30 ml (2 tablespoons) of fresh savory, chopped
- Salt and pepper, up to taste
- 45 ml (3 tablespoons) of fresh parsley, chopped
- 250 ml (1 cup) of grated Cheddar cheese
- In a casserole, heat butter at medium-low heat. Cook onion and leeks for 2 minutes without browning.
- Spread with flour and stir. Pour broth and milk. Bring to a boil. Add potatoes and savory. Salt and pepper. Simmer for 15 minutes, until potatoes are tenders. Add parsley.
- In the mixer, reduce the soup into a homogenized cream. When serving, garnish each portion with grated cheese.