Clean and cut a large leek
Cook that leek in a pot with extra virgin olive oil
When the leek begins to brown, pour a bowl of broth and leave it for five minutes
Add potato cut into cubes and salt to your liking
Pour broth
Boil the potatoes for 20 minutes
Pass everything through the blender and add salt and pepper
With this we will get velouté, a very soft cream
Serve it with one toast and a splash of extra virgin olive oil
Enjoy!
1 leek, 2 potatoes, 1l. of broth, 1 tablespoon of cornstarch, olive oil, toast bread, salt
