Leeks soup

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 15
Portions 6
Freezing No


  • 500 ml (2 cups) of potatoes
  • 2 large onions
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 600 ml (2½ cups) of water
  • 60 ml (4 tablespoons) of cream
  • 1 cube of vegetables broth
  • Salt and pepper
  • 2 Bay leaves
  • A bit of fresh parsley for decoration
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  • In a casserole, set butter and chopped onions. Roast a few minutes.
  • Add sliced leeks then continue to stir for 2 minutes.
  • Add diced potatoes and continue to stir for about 1 minute.
  • Pour water and bring to a boil. Then, lower heat and cook until potatoes tenders.
  • Add cream. Simmer 2 minutes. Remove from heat, remove Bay leaves and mix everything up with a mixer.

Chef's notes

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