Potato Potage

Melt 10 g of butter in a pot over medium heat.

Add chopped onion and the white and light part of the leek to the pot and coat in the butter.

Add a pinch of salt and cook for 8 to 10 minutes, stirring regularly until softened.

Peel 4 to 5 all-purpose potatoes and cut them into thin slices.

Once the leeks and onions are soft, add chicken stock and cook for another 5 minutes.

Add the sliced potatoes to the pot and cook for 10 to 15 minutes until tender.

Add a sprig of thyme and a bay leaf to the pot and cover with a lid.

Once done, ladle the soup into bowls and sprinkle with freshly chopped chives and drizzle with olive oil.

Equipment Needed

Allergens