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So light and tasty, the original French leek and potato soup can be served either warm or chilled, depending on the season.
2 leeks, sliced
2 large potatoes, peeled and diced
360ml chicken stock
1/2 cup (125ml) milk
salt and pepper, to taste
- Melt the butter in a saucepan and saute the leeks until tender.
- Add the potatoes and stock then simmer until the potatoes are tender.
- Stir in the milk and salt and pepper to taste. Blend until smooth. That's it!
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