Ingredients

  • 15 ml (1 tablespoon) of butter
  • 1 minced onion
  • 3 minced leeks
  • 15 ml (1 tablespoon) of chopped garlic
  • 3 to 4 yellow fleshed and diced potatoes
  • 1 liter (4 cups) of chicken broth
  • 5 ml (1 teaspoon) of chopped thyme
  • Salt and pepper up to taste
  • 250 ml (1 cup) of 15% cooking cream
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a large casserole, melt butter at medium heat. Cook onion, leeks and garlic for 4 to 5 minutes.
  • Add potatoes, broth and thyme. Salt and pepper. Bring to a boil. Then let simmer for 18 to 20 minutes.
  • Add cream.
  • Pour the mixture in a blender. Reduce into smooth puree.

Chef's notes

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