Ingredients for 4 people:
4 Potatoes
4 Leeks
salt
a teaspoon of butter
1 lt. vegetable broth
chili
olive oil
Cut the leeks into slices and diced potatoes.
Sauté in a pan with a curl of butter.
After about 5 minutes of cooking, add water and broth, season with salt and cook for about 45 minutes.
When cooked, blend about two ladles of soup and mix it with the rest in pieces. Serve hot with a drizzle of olive oil, chives and pepper