Summary

Ingredients

• 4 large potatoes, waxy
• 1 leek
• 500 ml milk or cream-milk mixture
• 1 cube vegetable stock
• pepper
• herbs Provence

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Instructions

1. Peel the potatoes, quarter them lengthways and cut into 1-2 cm cubes. Wash the leek and cut into approx. 1 cm rings. Put everything in a pan. Add milk and vegetable stock cubes and bring to the boil. Cook over high heat until the milk has boiled down and the potatoes are tender. Season to taste with pepper and herbs.