Soup with potatoes and leeks

1. Peel and cut the leek. Cut the leeks along into 4 parts, and then cut the ingredients. Ingredients: Instructions

1. Peel and cut the leek. Divide the leeks along into 4 parts, and then cut into small pieces. 2. Melt butter or margarine in a saucepan, add chopped leeks and garlic. Fry on low or medium heat until the leek becomes soft. This will take about 10 minutes. Stir frequently so that the ingredients do not blush. 3. Peel the potatoes and cut them into cubes. This can be done while dressing the onion 4. Add the remaining ingredients to the pan, except milk / sour cream. Bring to a boil and allow to simmer on low heat until cooked. If you want to leave the potatoes cubes, cook the soup for 15-17 minutes, until the potatoes become soft. If you want to make a potato puree, cook for about 20 minutes. Then, using a special tool to mash the potatoes in a puree directly in a saucepan. You can also use a blender. 5. Before serving, pour milk / sour cream into the soup and mix well. This soup is good to freeze. In frozen form it can be stored for up to 2 months.

Servings: 4