
A smooth French-style leek and potato soup finished with cream and black pepper.
70 gCream
25 gButter
180 gLeek
260 gPotato
2 cupsVegetable broth
Cook sliced leek in butter until soft but not browned.
Add potato and vegetable broth, then simmer until the potato is very tender.
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To tasteSalt
To tasteBlack Pepper
Blend the soup until smooth.
Stir in cream, salt, and black pepper before serving.