1. Clean leeks and chop finely. Peel and dice onions. Melt butter in a pot, add leeks and onions and saute gently for about 10 minutes. 2. Peel and cube potatoes the smaller the cubes the quicker it cooks, add to pot and cook 4 to 5 minutes. 3. Add chicken stock and bring to a boil, lower heat and simmer for about 30 to 45 mins, depending on size of potatoes. 4. Remove from heat puree in blender, or with immersion blender until smooth. 5. add creme fraiche and whisk into soup until well blended. Add salt and pepper to taste. 6. Serve immediately. 7. Optional if you like your soup more chunky only blend half the soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
