Leek and potato soup

Preparation

1. 1

   Cut the leeks into lengths and the potatoes into pieces. Put them into the mixing bowl.

   Speed 5⏱ 1 min
2. 2

   Add the butter and sweat the vegetables.

   Speed 1🌡 100°C⏱ 3 min🔧 spatule
3. 3

   Pour in the stock, season with salt and pepper, and add the nutmeg. Cook.

   Speed 1🌡 100°C⏱ 20 min
4. 4

   Add the cream and blend gradually.

   Speed 5⏱ 1 min
5. 5

   Finish at maximum speed for a smooth velouté.

   Speed 10⏱ 1 min