Leek and Potato Soup
Ingredients
- 3 tablespoons butter
- 3 large onions
- 2 stalks leeks
- 1 large carrot
- 4 cups chicken broth
- 1 large potato
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For serving
- toasted bread cubes
- chopped parsley
Preparation
In a thick-bottomed pot of medium size, put the butter and melt it over low heat.
In a food processor with slicing blade, slice onions and leeks thinly and add them to the butter, then stir until vegetables soften and dry a bit.
Attach the grater to the food processor and grate the carrot, then add it to the pot with the onions and leeks, stir for a few minutes, add the chicken broth, potato, salt, and pepper, and cook on medium heat for 15 minutes until vegetables are fully cooked.
Pour the soup into a deep serving bowl, add the bread cubes, garnish with parsley, and serve immediately.
