- 17.5oz of potatoes
- 18oz of onions
- 2.5oz of the white part of leeks
- 4C of chicken stock
- 3T of butter
- 2C of fresh cream
- salt and pepper
Preparation
- Peel the potatoes and shred them. Soak in water to remove starch.
- Shred onions. Cut leeks into 2-3 pieces and shred them in length.
- Warm the chicken stock.
Cooking
- Preheat Cuchen Smart Multi Cooker for 5 minutes
- Put butter into the bottom of the inner pot. Saute for 5 minutes.
- Remove moisture from the potatoes in the water. Put them in the inner pot and sauté for 5 minutes.
- Add the chicken stock. Close the lid.
- Set Pressure to 0; Cook for 30 minutes.
- Open the lid and put the blender into the inner pot and grind it finely.
- Reset time to 10 minutes.
- Add fresh cream.
- Open the lid after 10 minutes.
- *Sprinkle with olive oil or crispy croutons before eating.
- *Soak the cube (3g) for chicken stock in 600ml of boiled water. Completely dissolve it before use.