Potato soup with leek

ingrediencie

25 g butter 125 g peeled shallots chopped finely 500 g chopped leek 250 g potatoes 600 ml broth 150 ml dry white wine 1 cube vegetable broth 2 tsp lemon juice 1/2 tsp ground nutmeg 4 tbsp fresh parsley

step

1. Melt the butter in a pan and fry the shallots for 1-2 minutes. Add the leeks and diced potatoes and roast for 2-3 minutes. 2. Add the stock, white wine and vegetable stock cube. Bring to the boil and simmer for 25 minutes until the potatoes are cooked. 3. Blend until smooth. 4. Reheat with lemon juice, nutmeg and chopped parsley. Bring to the boil and simmer for 1-2 minutes. Garnish with chives and serve with grated cheese.