in Switzerland

Leek – Potatoes

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Ingredients for 2 servings:

  • 4 large potatoes, waxy
  • 1 stalk(s) leek
  • 500 ml milk or cream-milk mixture
  • 1 cube of vegetable stock
  • pepper
  • Herbs of Provence

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Leek – Potatoes

Peel the potatoes, quarter them lengthwise, and cut them into approximately 1-2 cm cubes. Wash the leek and cut it into approximately 1 cm rings. Place everything in a pan. Add the milk and vegetable stock cube and bring to a boil. Simmer over high heat until the milk has reduced and the potatoes are soft. Season with pepper and herbs to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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