Potato Leek Soup

Classics of French cuisine.

Ingredients

• Potatoes - 1 Kilogram
• Leeks - 3 Pieces
• Butter - 30 Grams
• Chicken bouillon cubes - 2 Pieces
• Water - 2 Liters
• Shallots - 1 Piece
• Salt, pepper - To taste

Directions

1. Peeling potatoes
2. Cut into small pieces, wash and dry in a towel. Rinse the leeks.
3. Cut into small pieces.
4. In a very large skillet or saucepan, melt 30g butter over medium heat, then add 1 chopped onion and salt. Fry for a minute or two.
5. Add potatoes and leeks, mix well.
6. Add 2 liters of water and 2 cubes of chicken stock.
7. Cook, covered, until the potatoes are tender.
8. Beat with a blender until you get a liquid puree.
9. Taste to be salty enough, add pepper to taste. Add cream and / or croutons if desired