Leeks, potatoes and onions soup
20
18
4
No
Ingredients
- 15 ml (1 tablespoon) of butter
- 1 minced onion
- 3 minced leeks
- 15 ml (1 tablespoon) of chopped garlic
- 3 to 4 yellow fleshed and diced potatoes
- 1 liter (4 cups) of chicken broth
- 5 ml (1 teaspoon) of chopped thyme
- Salt and pepper up to taste
- 250 ml (1 cup) of 15% cooking cream
Preparation
Side-by-side mode
- In a large casserole, melt butter at medium heat. Cook onion, leeks and garlic for 4 to 5 minutes.
- Add potatoes, broth and thyme. Salt and pepper. Bring to a boil. Then let simmer for 18 to 20 minutes.
- Add cream.
- Pour the mixture in a blender. Reduce into smooth puree.
