INGREDIENTS FOR 4 PEOPLE
4 medium potatoes
Wash the leeks and cut into rounds
Cut the potatoes into cubes
Put the leeks and potatoes in a saucepan and cover with water.
Cook on low heat with a lid for about 20 minutes.
If you were too dry, add more water.
Add salt and pepper at the end.
Once the potatoes are cooked, blend with the blender until creamy soft and smooth.
Sprinkle with chopped parsley and add a drizzle of extra virgin olive oil.
Serve with toasted bread cubes.