Ingredients for 4:
- 2 leeks
- 1 onion
- 3 potatoes
- 1½ liters of chicken broth, vegetables or water
- 2 dessert spoons of butter
- 150 milliliters of nata
- 1 pinch of pepper
- 1 pinch of salt
Preparation:
1. Clean the vegetables. Peel the leeks, cut them in half and wash them. Cut again into small pieces. Peel and chop the onion.
2. In a casserole, put the 2 tablespoons of butter and a drizzle of olive oil. Add the onion and leeks. Skip them and cook for 5 minutes so they brown a little.
3. Peel the potatoes, wash them and cut them into pieces. Add them to the casserole, stir everything and mix.
4. Add the broth or water, you can also make the broth with a pill. Let it cover everything and cook for 20 minutes or until the potatoes are tender. Add a little salt and pepper. If you see that more broth is needed, add it.
5. Prick a potato with a knife and, if it is tender, remove from the heat and with the blender crush all the vegetables until we have a fine cream.
6. Put the casserole on the fire with everything crushed, add the nata and mix everything. Taste for salt and rectify if necessary. Turn off the heat and let cool, when ready put it in the fridge until serving time.