Leeks and potatoes soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 15
Portions 4
Freezing No


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 5 sliced mini potatoes
  • 750 ml (3 cups) of chicken broth
  • 125 ml (1/2 cup) of cooking cream
  • Thyme up to taste
  • Enough salt and pepper
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  • In a casserole, melt butter. Fry leeks without roasting. Salt.
  • Add potatoes and chicken broth. Boil at high heat for 15 minutes. Remove from heat and set aside.
  • Add cream. Season. Serve right away.

Chef's notes

Few croutons and grated Gruyère will complete this soup.

To add colors, you may use blue, red or yellow potatoes.

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