Here is my easy potato and leek soup recipe.
My cupboard ingredients for 4-6 servings
4 large potatoes
1 large leek or 2 medium leeks
1 chicken broth cube
800 ml of water
Salt (again I like to use Guérande’s pure sea salt)
- Bring water to a boil with a pinch of salt and the chicken broth cube
- When boiling add the chopped potatoes and sliced leeks
- Lower the temperature so that it simmers for 45 minutes
- When ready, mix well with a hand mixer
If it is to eat as a full meal I recommend to serve the soup with one or two cheese-grilled toasts (a nice country multi-grain bread will do the trick topped with cheddar or mozzarella) on the side.