Summary

Ingredients

• 10 medium potato (s)
• 1 leek
• 200 ml vegetable stock
• 1 dash cream
• 1 tablespoon butter
• food starch
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes and cut into 3 cm cubes. Wash the leek and cut into 1 cm wide rings.
2. Heat the butter in a saucepan. Add the potatoes and leek and sweat until the leek begins to turn translucent. Now add the broth and simmer for 15 minutes.
3. Thicken the cooking stock with a little cornstarch and bring it to the boil again. Add the cream and season with salt, pepper and nutmeg.