20 min
Prep time
30 min
Cook time
2
Servings
Medium
Difficulty
50 min
Total time
Ingredients
Instructions
-
1
Fill three-quarters of a pot with water.
-
2
Cut the leek in half, making sure to remove the root end.
-
3
Then, peel the potatoes and cut them into cubes.
-
4
Soak all the vegetables in water for a few minutes to clean them.
-
5
Place the chopped vegetables in the pot, add the butter, and cook over low heat.
-
6
As soon as small bubbles appear, add the heavy cream, salt, and pepper, then put the lid back on.
-
7
Once the water begins to boil, stop cooking and serve the soup hot in bowls.
-
8
Croûtons can be added and the soup mashed to avoid chunks of vegetables (this is not mandatory).
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