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Le Chaudron recipe
Soupe poireaux pommes de terre
Leek and potato soup
⏱ 35 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4leeks
2potatoes
1onion
1 L (4¼ cups)vegetable stock
100 ml (½ cup)skim milk
1 tbspolive oil
1 tbspchopped chives
1 pinchsalt and pepper
- 4 leeks
- 2 potatoes
- 1 onion
- 1 L (4¼ cups) vegetable stock
- 100 ml (½ cup) skim milk
- 1 tbsp olive oil
- 1 tbsp chopped chives
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Trim the base and dark green leaves of the leeks. Split lengthwise and rinse out all the grit.
- Thinly slice the white and tender green parts.
- Peel the potatoes and cut into 2 cm (¾ in) cubes.
- Slice the onion. Heat the olive oil in a large pot over medium heat.
- Sweat the onion and leeks for 5 minutes without browning.
- Add the potatoes and pour in hot vegetable stock to cover. Salt lightly.
- Bring to a simmer and cook gently for 25 minutes until the potatoes crush easily with a fork.
- Off the heat, add the milk and blend. Adjust the seasoning and sprinkle with chopped chives.
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