- 4 tablespoons butter
- 3 large sprigs of leek, finely chopped
- 2 teaspoons s alt
- 800 g potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 1 cup cooking cream
- ½ cup sour cream
- 1 pinch of red pepper
- Fresh parsley for garnish
Melt the butter in a saucepan over medium heat. Sauté the leeks and s alt. Stir until well softened. Reduce the heat slightly to medium-low and cook until completely tender, or about 40 minutes.
Add the potatoes to the pot. Pour over the broth. Bring the liquid to a boil and reduce the heat again. Leave to simmer for 30 minutes, until the potatoes are also soft. Then puree the soup with a blender or in a blender. Add both types of cream. Stir well. Increase the heat. Add some more s alt and pepper. Be careful not to boil the soup again.
Serve the soup garnished with a little more sour cream and parsley leaves.