Potatoes and leeks soup with savory
20
15
4 to 6
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 1 minced onion
- 1 package of 250 g (4 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
Preparation
Side-by-side mode- 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.
