Potato and Leek Soup

A velvety texture that coats the spoon perfectly. The scent of leeks sweated in butter blends with the softness of the potato for a smooth, bound finish.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 270
• Protein: 6 g
• Carbs: 28 g
• Fat: 14 g

Ingredients

• 3 piece Leek ( whites finely sliced )
• 500 g Potato ( peeled and cubed )
• 40 g Minimum butter sweet ( in pieces )
• 1 L Mineral water
• 100 ml Isigny cream
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Sweat the leeks

   In a pot, melt the butter. Add the sliced leeks. They should become translucent and soft, without taking any color. The scent should be sweet, of butter soaking into the vegetable.

2. Cooking the vegetables

   Add the cubed potatoes and pour in the water and stock. Bring to a boil then lower the heat. Simmer until a knife slides into the potato like butter.

3. Blend and bind

   Blend everything finely. The soup must be smooth. Stir in the Isigny cream to bring shine and a touch of noble acidity. Adjust seasoning with gray salt and black pepper.

Chef's tips

• Never let the leeks brown, the bitterness would ruin the sweetness of the dish.
• If the soup is too thick, thin it with a little warm milk before serving.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat over low heat without boiling to preserve the cream.