Creamy potato and leek soup

Creamy potato and leek soup

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5-6 potatoes

1 leek

2 yellow onions

2 cloves of garlic

1 litre broth (chicken or vegetable)

200 ml cream


white pepper, to taste

olive oil (or butter), to fry in


1. Peel and dice potatoes, yellow onions and mince the garlic.

2. Fry the onion in a saucepan with some oil.

3. Cut the leek in half lengthwise and rinse well. Chop into pieces.

4. Add to the pan and fry with the potatoes and onion.

5. Add the broth and bring to a boil.

6. Pour in the cream and cook until the potatoes are soft.

7. Mix smoothly with a stick mixer and taste with salt and white pepper. Serve with bread.

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