Summary

Ingredients

• 750 g potato (s), diced
• 500 g leek, cut into rins
• 1 liter homemade chicken broth
• 0.5 liter ½ cream
• 2 bunches chives, cut into rolls
• salt
• Pepper, black

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Instructions

1. Wash the potato cubes and leek rings (put a handful aside) and cook in the chicken stock for 20 minutes.
2. Puree the soup with a hand blender and season well, bring to the boil again and then stir in the cream.
3. Let the soup cool in the refrigerator for about 4 hours.
4. Sprinkle with the chives rolls and the leek before serving.
5. This soup also tastes very good hot and is then called Crème Parmentier