Ingredients
Instructions
- 0 servings
- 1Trim and wash leeks, leaving only the soft white parts which should be sliced. Peel and dice the potatoes. Place both in a pot of cold chicken stock then bring to a boil. Lower to simmer for 30 minutes.
- 2When potatoes and leeks become soft, taste and adjust seasoning. Serve as is for a country style soup, or blend until smooth with an immersion blender.
- 3Add in creme fraiche or heavy cream to taste.