Thick creamy cream soup. Tastiest of all - the next day. The leeks are
sweet and not sharp, they make very tasty soups.
50 g of butter
1 tbsp. olive oil
2 leeks
1/4 onion
salt and pepper to taste
1 tbsp. starch
500 ml chicken broth
750 g of potatoes (5-6 potatoes)
250 ml cream
Cut the onions into the center and rinse off the sand. Slice not too
thin rings. Potatoes cut into cubes, onions - less.
In a deep frying pan or a saucepan with a heavy bottom, heat the cream
and olive oil, cook leek and onion on moderate heat, for 15 minutes.
Stir the starch in the broth and pour the broth into the saucepan. Add
potatoes and bring to a boil. Season to taste with salt and pepper,
pour in the cream and cook for 30 minutes with a quiet boil. At the
end, try salt pepper again. Decorate with greens - dill or green
onions.