equipment

  • 1 pan

Ingredients

  • 35 g butter
  • 2 sliced ​​leek
  • 1 medium onion, chopped finely
  • 2 cloves crushed garlic
  • 600g chopped peeled potatoes
  • 3 cup chicken broth (liquid)
  • 375 ml evaporated milk

Method

  • STEP 1 melt butter and saute leeks, onion and garlic for 5 -10 minutes.
  • STEP 2 Add the potatoes and cook for another 5 minutes.
  • STEP 3 Add broth and simmer uncovered until potatoes are tender.
  • STEP 4 mixture puree.
  • STEP 5 Return to heat and add the milk, salt and pepper.
  • STEP 6 Bring to boil and serve.

Notes