Ingredients:
4 leeks
4 potatoes
1 onion
1 liter of chicken broth (or vegetable broth)
20 cl of heavy cream (optional)
30 g of butter
Salt and pepper
Fresh chopped parsley (for garnish, optional)
Preparation:
Thoroughly wash the leeks and cut them into slices. Peel the potatoes and dice them into small cubes. Finely chop the onion.
In a large pot, melt the butter over medium heat, then add the onion. Sauté until it becomes translucent.
Add the leeks and potatoes to the pot and cook for a few minutes, stirring occasionally.
Pour in the chicken (or vegetable) broth and bring to a boil. Reduce the heat and let simmer for 20 to 25 minutes, until the vegetables are tender.
Blend the soup with an immersion blender until smooth and creamy.
If desired, add the heavy cream and mix well. Adjust the seasoning with salt and pepper to taste.
Serve the soup hot, garnished with fresh parsley if desired.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Serves: 4 people