Leek and potato soup (2)
Instructions
Clean the leeks, white part only, cut into rings.
Peel the potatoes and cut them into cubes.
Slice the onion.
Put everything in a pot with half a glass of water, add salt and cook for about 10 minutes.
Add half a litre of hot water and continue cooking covered container and on low heat for half an hour.
Remove half of the soup, shake, pour back into the saucepan and keep the flames still around twenty minutes.
When cooked with a little oil and a sprig of fresh parsley chopped.
Serve with grated cheese.
Ingredients and dosing for 4 persons
- 600 g of leeks
- 3 potatoes
- 1 onion
- 1 sprig of fresh parsley
- 30 g of grated cheese
- Olive oil
- Salt