Ingredients for 4:
- 2 large leeks
- 300 milliliters of milk (1¼ cups)
- ½ liter of chicken broth
- ½ teaspoon salt
- 1 pinch of ground black pepper
- 1 bunch of chives
- 1 small glass of olive oil
- 50 grams of mushrooms
Preparation:
1. Crush the chives with the olive oil in a bowl and strain it to remove all impurities.
2. Peel the potatoes and chop them. We clean the leeks and chop them too. In a saucepan, add a little olive oil and sauté the leeks and potatoes.
3. Add the milk and broth and let everything cook for about 25 minutes until we see that the potatoes and leeks are soft.
4. While the leeks and potatoes are cooking, clean the mushrooms well and cut them into not very small pieces. In a frying pan with a little olive oil, sauté the mushrooms and thread them on a skewer.
5. Once the potatoes and leeks are cooked, we grind all the contents of the pot, and if there are leek strands left, we pass the cream through a Chinese.
6. Season to taste and if we see that the cream of potato with milk is very thick, we can add a little milk.
We have to serve the cream very hot, decorated with a few drops of chive oil and the sautéed mushrooms. It can be accompanied with a cheese salad or the one you like best.