Name: Potato and Leek Soup
Prep time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 90 grams cream cheese; 250 grams new potatoes, cut in half; 2 cups leek, chopped; 1 clove garlic; 1/2 teaspoons fresh thyme; 4 cups chicken broth; 1/2 sticks butter, (45 g); granulated chicken bouillon

Preparation

30 mins

Low

Place the butter in a saucepan and add the potatoes. Sauté for a few minutes. Add the leek and cook until it is soft and slightly translucent.

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