Potato soup

1. Peel the potatoes. Rinse and cut into small cubes. Clean and cut leek into sections.

2. Peel and chop the onions. Melt the butter in a pot and cook slightly the onions. Add the potatoes and leeks. Pour broth and add the bouquet garni. Lightly salt and pepper. Cook 30 minutes.

3. Wash and thin out dill.

4. Remove the bouquet garni, then blend the soup. Pour it back into the pot and add the whipping cream. Reheat fo 5 minutes without boiling.

5. Divide it into 6 bowls. Sprinkle with dill sprigs.

Répartissez-la dans 6 bols. Parsemez de pluches d’aneth.

Photo credit: Sucré Salé