Breakfast · 30 min · french

Leek and Potato Breakfast Soup

✓ USDA-verified nutrition data

Ingredients

• 2 Leeks
• 2 Potatoes
• 2 cups Vegetable stock
• 1/4 cup Cream
• 1 tbsp Butter
• 2 tbsp Chives
• 1 pinch Nutmeg

Steps

1. Split the leeks lengthwise and rinse between the layers; grit hides there.
2. Slice the white and pale-green parts thin.
3. Sweat the leeks in butter with a pinch of salt 8 minutes until silky; do not let them color.
4. Add the diced potatoes and stock; simmer 15 minutes until a potato cube crushes easily.
5. Blend until velvety, then stir in the cream and nutmeg.
6. If too thick, thin with hot water a splash at a time.
7. Serve steaming with chives snipped over the top.

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