• 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
  • 4 peeled potatoes and sliced into cubes
  • 1 chopped celery branch
  • 1/2 chopped onion
  • 5 ml (1 tablespoon) of chervil
  • 30 ml (2 tablespoons) of olive oil
  • 1,5 L (6 cups) of water
  • 2,5 ml (1/2 teaspoon) of salt flower
LeeksFind our bag in yourlocal grocery store


  • In a casserole with a thick bottom, caramelize leeks, onion and celery at low heat into olive oil for 10 to 15 minutes while stirring from time to time.
  • Add chervil and potatoes. Continue cooking one minute then add water. Bring to a boil, lower heat then simmer until potatoes tenders.
  • Add finely chopped fresh parsley and set the preparation in the mixer until obtaining a smooth texture. Season.

Chef's notes

 Nutritional note

Caramelizing vegetables at low heat brings out lots of flavor and makes it possible to leave out chicken broth. And so, the amount of sodium is greatly reduced. This classic soup is an easy and effective way of adding vegetables and fibers to your menu. This recipe suits vegetarians and is lactose free, soya free and gluten free. (Use dried chervil that is certified gluten free).