My daughters always ask for a second serving when I make this soup.
When you serve the soup, you may want to add 5 ml of cream in each bowl for decoration.
Ingredients:
- 4 chopped leeks (remove the green part)
- 4 medium potatoes, cut into large pieces
- 2 l chicken stock
- Parsley, salt & pepper
- 200 ml cream 35% (can be substituted with 15%)
Method:
- Cook the leek and potatoes in the chicken stock until the potatoes are ready
- Add seasoning to taste
- Purée the soup in a food processor (you will probably need to puree in 2 or 3 portions)
- Return the soup to the pot and add the cream
- Adjust seasoning if necessary
