Light on the palate and easy on the stomach! Our recipe for this traditional French potato and leek soup is one you must surely try out.

Hot or cold, these fresh green leeks are the only thing you will be sweating.

Cook Time: 45 minutes | Serves 4 

Ingredients:
➤ 2 tbsps Unsalted Butter
➤ 300 gms of chopped Leeks (white + pale green bits)
➤ 1 medium-sized white onion (slices)
➤ 500 gms of Baby Potatoes 
➤ 4 cups of Vegetable stock/ Water
➤ 2 teaspoons Kosher salt/ Sendha namak
➤ A pinch of nutmeg (optional)
➤ White Pepper Powder (to taste)
➤ 75ml cup sour cream
➤ 25ml cup heavy whipping cream
➤ Chopped Spring Onions (for garnish)

Preparation
 ➤ Take your leeks and slice the white and pale green bits into fine slices. 
 ➤ Feel free to brown these green leek bits with potato and onion peels for your vegetable stock. 
 ➤ Peel and chop your potatoes. 
 ➤ Slice 1 medium onion into fine slices. 
 ➤ Brown your butter or ghee on a low flame till it becomes light golden. Strain out the milk solids. 
 ➤ Finely chop some spring onions and keep them on a paper towel for garnish.

Cooking
➤ Add the browned butter to a thick-bottomed saucepan, and toss in the sliced leeks and onions with the spices.
➤ Cook this for a few minutes until it turns translucent.
➤ Add your potatoes, along with a pinch of salt, and cover partially with vegetable stock or water.
➤ Cook for 30 minutes with the lid on. Once cooled, puree this into a smooth consistency and strain if required.
➤ Adjust the consistency with sour cream and cream to taste.
➤ Refrigerate or serve warm with fresh chives or spring onions or a sprinkle of chilli garlic crisps.