• Steps 1
• 8 Mins

Begin by slicing the leek up to the center along the whole length, then fan it out properly so it's easier to rinse under running water. Then slice it into 3-5 mm thick slices. Feel free to slice some thin strips of the green part of the leek for garnishing. Peel and slice the potatoes, also into 3-5 mm thick slices. Melt the butter in a large pot and sauté the potatoes and leek for a few minutes over medium heat without letting them brown. Meanwhile, start heating water with bouillon cubes to prepare the broth.

Leek Potato Butter Water Chicken broth

• Steps 2
• 25 Mins

Pour the broth and milk into the pot and bring everything to a boil, covered. Then simmer on medium/low heat for about 20-25 minutes until the potatoes fall apart.

Milk

• Steps 3
• 4 Mins

Once the soup has finished cooking, blend it either with an immersion blender or in a blender. Season to taste with salt and freshly ground white pepper. If the soup is being prepared in advance, this is the point at which it should be cooled and then reheated for serving.

Salt White pepper

• Steps 4
• 4 Mins

Whip the cream and then fold most of it into the hot soup just before serving. Save about 1 tablespoon of whipped cream per serving for garnish.

Whipped cream, 35-45% fat

• Steps 5
• 2 Mins

Sure! Add a tablespoon of whipped cream and feel free to sprinkle over some thinly sliced leek strips, a little thyme, or any other greens.