• 2 250 gr packages (6 cups) Les Cultures de chez nous sliced leeks
  • 4 potatoes, peeled and cubed
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 15 ml (1 tbsp.) chervil
  • 30 ml (2 tbsp.) olive oil
  • 1,5 L (6 cups) water
  • 2,5 ml (1/2 tsp.) fine sea salt
LeeksFind our bag in yourlocal grocery store


  • In a heavy bottomed casserole, caramelize the leeks, onion and celery in olive oil over gentle heat for 10 to 15 minutes, stirring occasionally.
  • Add the chervil and potatoes. Continue to cook for one minute then add the water. Bring to a boil then reduce heat and allow to simmer until the potatoes are well cooked.
  • Add the freshly chopped parsley and then use a blender or food processor to reduce the preparation to a smooth consistency. Season to taste.

Chef's notes

 Nutritional note

Caramelizing the vegetables over gentle heat brings out a lot of flavor and makes it possible to leave out chicken broth. In the way, the amount of sodium is greatly reduced. This classic soup is an easy and effective way of adding vegetables and fiber to your menu. This recipe suits vegetarians and is free of lactose, soya and gluten. (Use dried chervil that is certified gluten free)