Ingredients:
- 250 gr [1/2 lb] potatoes (=2 large ones)
- 250 gr [1/2 lb] leaks (=2 large ones)
- 2 brown onions
- 100 gr [3 oz] butter
- 10 cl [3.5 fl oz] milk
- 3 Tbspoons olive oil
- 2 Tbspoons fresh chopped parsley
- 1/2 liter [1 pint] warm water
- salt, pepper & nutmeg
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Directions:
1-Peel and cube the potatoes ; peel and mince the onions ; prepare the leaks (wash them and take the 2/3 top leaves off) and slice them.
2- In a saucepan, heat the oil and gently brown onions and leaks. Cover with a lid and braise on a gentle flame for about 10 minutes.
3- Add the cubed potatoes, salt & pepper, and 1 or 2 pinches of nutmeg ;
add the water and milk. Simmer for another 15 to 20 minutes.
4- Adjust salt & pepper, and serve soup in each tureen sprinkled with chopped parsley.
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