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Le Chaudron recipe
Soupe poireaux-pommes de terre (Cookéo)
Leek and potato soup (Cookeo)
⏱ 22 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4leeks
3potatoes
1onion
1liter (1 qt) vegetable stock
100 ml (½ cup)heavy cream
1 pinchsalt
1grind of pepper
- 4 leeks
- 3 potatoes
- 1 onion
- 1 liter (1 qt) vegetable stock
- 100 ml (½ cup) heavy cream
- 1 pinch salt
- 1 grind of 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
- Run the BROWN mode for 5 minutes and sweat the sliced leek whites and onion in a little oil.
- Add the diced potatoes, stir briefly, then add vegetable stock to cover.
- Close the lid and run PRESSURE COOK mode for 12 minutes.
- Release the pressure slowly and open the lid once it has fully dropped.
- Blend with an immersion blender until completely smooth.
- Stir in the cream, adjust the salt and pepper and serve hot.
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