Leeks and potatoes soup

Author: Les Cultures de chez nous
Soupe aux poireaux et pommes de terre
Preparation 5
Baking 20
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (4 tablespoons) of butter
  • Salt and pepper
  • 20 ml (4 teaspoons) of flour
  • 500 ml (2 cups) of vegetables or chicken broth
  • 250 ml (1 cup) of milk
  • 5 medium size potatoes sliced into strips
  • 125 ml (1/2 cup) of bacon
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  • In a casserole, fry sliced leeks into butter for 5 minutes at medium heat while stirring. Salt and pepper.
  • Add flour and roast while stirring.
  • Add broth and potatoes. Bring to a boil while stirring. Reduce heat, season, cover and simmer 7 to 8 minutes with little boils.
  • Meanwhile, fry bacons for about 5 to 6 minutes in a pan. Set aside.
  • Add milk and heat without boiling.
  • Pour soup in a bowl, set bacons into soup. Serve.

Chef's notes