Potato Leek Soup

For the potato-leek soup, cut the onion into small cubes. Peel the potatoes and cut into cubes. Clean the leek and cut into rings.

Put butter in a pot, add the onion and saute until translucent. Then add the potato cubes and the leek rings and pour 600 ml of water.

Put the lid on and steam for about 20 minutes at low heat. Puree the whole thing once with a hand blender until you have a nice thick consistency.

Then season the potato-leek soup with a dash of whipped cream, salt, nutmeg, instant vegetable soup and herbs de Provence.

Preparation Tip:

Croutons or fresh dark bread taste good with the potato-leek soup. If you like, sprinkle a few leek rings on top.

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