Ingredients
Original recipe: 4 bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gLeeks white and pale-green parts sliced
- 500 gPotatoes peeled and diced
- 30 gButter
- 2 cloveGarlic chopped
- 900 mlGluten-free vegetable stock made without milk or soy
- 250 mlWhole milk
- ½ tspSalt
- ¼ tspBlack pepper
- 10 gFresh chives chopped
Make it
- Wash sliced leeks in a bowl of water, lift them out so the grit stays behind and drain well.
- Melt butter in a saucepan over medium-low heat. Cook leeks for 8–10 minutes without browning; add garlic for the final minute.
- Add potatoes, stock, salt and pepper. Bring to a simmer and cook for 15–18 minutes, until the potatoes are very tender.
- Take off the heat and blend until smooth. Stir in milk and warm gently for 2 minutes without boiling hard. Divide into bowls and finish with chives.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.