Leek and Potato Soup

Leek and potato soup
Serves 4

2 large leeks
4 potatoes
1 liter water
2 chicken bouillion cubes
100 ml of cooking crème or crème fraiche
Salt & pepper to taste

  • Cut the root off the leeks, and make a cut lengthwise through about 2/3 of each leek.
  • Rinse the leek and by having the cut it helps you to easier rinse out all the sand and dirt
  • Slice leeks thinly. Put aside about 2 tablespoons of the light green slices of leeks to use as garnish.
  • Peel potatoes and cut into small pieces
  • Bring water to a boil and dissolve bouillon cubes in the boiling water.
  • Add potatoes and leeks.
  • Bring back to boil, and reduce heat to simmer.
  • Under lid simmer soup for 15 minutes.
  • Take the sauce pan off the heat and add cooking crème.
  • Mix soup smooth in a blender or with an immersion mixer.
  • Season with salt and pepper
  • Pour soup into bowls and garnish with the light green thinly slices of leeks.
  • Serve with some fresh bread or crisp bread with cheese

Enjoy your meal!

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