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Ingredients
- 4 large leeks or 6 - 8 small ones
- 3-4 smallish potatoes, peeled and chunked
- 1 head Romanesque broccoli, chunked
- olive oil
- broth or water to cover
- sea salt
- freshly ground pepper
- butter (optional)
- cream (optional)
- handful of herbs
Preparation
Step 1
Chop and rinse leeks really well.
Add couple of T olive oil to a dutch oven or stainless steel pan. Add freshly cleaned leeks. Cover and cook for roughly 15 minutes, stirring occasionally.
When the leeks seem soft enough, add potatoes and the Romanesque broccoli. Add water or broth to cover. Add herbs. Bring to a boil and let simmer until the potatoes are soft enough to mush with a wooden spoon.
Blend everything with a hand blender. Add salt and pepper to taste, butter (optional) and 1/4 - 1/2 c cream(optional).