Ingredients

• 3 leeks

• 8 little fingerlin potatoes

• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 1/2 teaspoon of nutmeg
• 3 cups of chicken broth
• 1/2 cup of 35% cream
• 1 shallot
• salt & pepper to taste

Instructions

1. Cut the leeks and potatoes in small pieces

2. Place the butter and olive oil in the pan.

3. Add the leeks.

4. Add the potatoes, the nutmeg, the chicken broth and let simmer for 20-30 minutes.

5. Puree the mix until smooth with an immersion blender.

6. Cut the shallot and grill it on a pan. Add it in the center of your soup.

Happy Cooking!

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