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Potatoes and leeks soup with savory

Author: 5/15
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Crème de pommes de terre et poireaux à la sarriette
Preparation 20
Baking 15
Portions 4 to 6
Freezing No
Ingredients
Preparation

Ingredients

  • 30 ml (2 tablespoons) of butter
  • 1 minced onion
  • 1 package of 250 gr (3 cups) of Les Cultures e chez nous sliced leeks
  • 30 ml (2 tablespoons) of flour
  • 750 ml (3 cups) of chicken broth
  • 250 ml (1 cup) of milk
  • 5 diced potatoes
  • 30 ml (2 tablespoons) of fresh chopped savory
  • Salt and pepper up to taste
  • 45 ml (3 tablespoons) of fresh chopped parsley
  • 250 ml (1 cup) of grated Cheddar cheese
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Preparation

  • In a casserole, heat butter a medium-low heat. Cook onion and leeks 2 minutes, without browning.
  • Spread with flour and stir. Pour broth and milk. Bring to a boil. Add potatoes and savory. Salt and pepper. Simmer 15 minutes, until potatoes tenders. Add parsley.
  • In the mixer, reduce the soup into an homogenized cream. When serving, garnish each portions with grated cheese.

Chef's notes