soups
22% cream
Leek soup
Ingredients
Leeks (white part)
400 g
Butter
60ml
Chicken broth
450ml
Salt
5 g
Potatoes
380 g
Thyme
2 g
Garlic
1 clove
Chives
5 g
Method of preparation
- Slice the leeks into half-rings and dice the potatoes into medium-sized cubes. Sauté the leeks and potatoes in butter until golden brown.
- Add the thyme and minced garlic, then pour in the chicken broth.
- Simmer over medium heat until the potatoes are tender. Pour in the cream, season with salt, and blend the soup until smooth and creamy.
- Serve hot, garnished with finely chopped chives.
Leek soup
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