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Ingredients
- 600 g potatoes, peeled, cut in pieces (2-3 cm)
- 2000 g water
- 5 g olive oil
- 900 g leeks (white part only), cut in pieces
- 40 g extra virgin olive oil
- 50 g unsalted butter
-
4
vegetable stock cubes (for 0.5 l each), crumbled
or 4 heaped tsp vegetable stock paste, crumbled - 2 - 4 tsp fine sea salt
- 2 pinches ground white pepper
- 4 pinches ground nutmeg (optional)
- 150 g whole milk (see tip)
-
fresh chives, chopped, to garnish
or fresh parsley leaves, chopped, to garnish
- Nutrition
- per 1 portion
- Calories
- 515.1 kJ / 123.1 kcal
- Protein
- 2.2 g
- Carbohydrates
- 15.4 g
- Fat
- 6.2 g
- Saturated fat
- 2.3 g
- Fiber
- 1.8 g
- Sodium
- 381.4 mg
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