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3 leeks
Clean the leeks, peel the potatoes and wash.
In a BIG pot, place the leek cut in pieces of 3-4cm, and the diced potatoes. Cover with water and milk. Add 1 teaspoon of coarse salt and pepper to taste.
Bring to a boil, then reduce the flame and cover. Continue cooking 1 hour. Puree the soup in a blender.
Place the butter in the serving dish, and add the hot soup.
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1 pound potatoes
50g butter
1 liter milk
1 liter water
Coarse salt, pepper
Do not use the green parts of the leek in winter, the strong flavour affects the taste of the soup.