- 400 g mixed leeks and onions
- 1 tablespoon butter
- 1 teaspoon dried lemongrass
- 1 teaspoon dried thyme
- 1 dl white wine (can be omitted)
- 1/2 l vegetable broth or a mild chicken broth
- 4 medium potatoes, peeled, halved and sliced
- 1/4 l cream or 1 can of coconut milk
- Virgin olive oil
- Leek rings and thyme for garnish

Procedure

Cut the onions and leeks into bite-sized pieces, sauté them in the fat in a hot pan, and add the lemongrass and thyme.
Pour in the white wine and let the acid boil away.
Add the broth and potatoes and let them cook for 15-20 minutes.
Remove the soup from the heat and adjust with cream or broth if necessary.

Drizzle with a little extra virgin olive oil and garnish with leek rings and thyme.

Welcome!

The recipe is enough for four people.