Ingredients
- 1 lb. potatoes, peeled and quartered
- 2 leeks, rinsed and cut into julienne
- ¾ cup heavy cream
- salt and pepper to taste
- 3 Tablespoons chopped chervil
Make it step by step
- Combine potatoes, leeks and 1 liter water in a large pan.
- Bring to a boil.
- Season with salt and freshly ground pepper.
- Reduce heat and simmer gently for 35 minutes, or until vegetables are soft. Put the soup in blender and purée.
- Return to the pan and add the heavy cream.
- Cook over low heat. Adjust the seasonings and serve in bowls, garnished with the chopped chervil.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.