- 2 leeks
- 1 large onion
- 1 potato
- Olive oil
- Salt and pepper
- 1 liter cream
- Saute the onion, leek and potato (chopped in small pieces).
- Once the vegetables are soft and before they brown, add the cream and simmer for 10 minutes.
- Serve with chopped chives. You can also add a few drops of truffle oil or herbs.
If you’re lactose intolerant, substitute cream with chicken or vegetable stock.