• 4servings
  • 50minutes

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Nutrition Info . . .

VitaminsB2, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60g butter

  2. 2 leeks, washed and sliced

  3. 2 large potatoes, peeled and diced

  4. 120ml milk

  5. 360ml chicken stock

Instructions Jump to Ingredients ↑

  1. In a saucepan, melt the butter and add chopped leeks. Cook over medium heat until softened.

  2. Add the diced potatoes and the chicken stock. Simmer for 20 minutes, or until the potatoes are tender.

  3. Add the milk. Season with salt and pepper. Puree in a blender or food processor until smooth and creamy.


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