Velouté of Leeks and Potatoes

Ingredients

• 3 large leeks
• 5–6 large potatoes
• 1 portion of Laughing Cow cheese
• Water, as needed
• Salt, to taste

Preparation

1. Peel the potatoes and wash them and the leeks thoroughly.
2. Quarter the potatoes if they are large, and roughly chop the leeks.
3. Place the vegetables in a large pot and add enough water to reach the top of the vegetables.
4. Cook over medium heat for about 30 minutes, or until the vegetables are very soft.
5. Season with salt, add the cheese, and blend with an immersion blender until smooth and velvety.

Serving

Serve hot. Add toasted bread croutons or a spoonful of fresh cream if desired.