Summary

Ingredients

• 1 onion (s)
• 300 g leeks
• 2 large potatoes
• 2 tablespoon butter
• 375 ml chicken broth
• 125 ml milk
• salt
• Pepper, whiter
• 3 drops Tabasco
• 250 ml cream
• 0.5 ½ bunch chives

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Instructions

1. Peel and finely chop the onions. Clean the leek, remove the hard green leaf tips. Halve the bars lengthways and cut into fine strips. Peel and dice the potatoes.
2. Melt the butter in a saucepan and fry the onion and leek until translucent. Add the potato cubes and top up with the chicken stock and milk. Let simmer for 30 minutes.
3. Pass the soup through a sieve or puree in a blender. Season to taste with salt, pepper and tabasco sauce. Let cool down, then put in the fridge for 30 minutes.
4. Stir the cream loosely into the soup. Wash the chives, toss to dry, cut into small pieces and sprinkle over them.