1/2 kilo potatoes (with peel)
2 sliced ​​leeks
1 teaspoon good olive oil
Vegetable bouillon
Salt and Pepper
A little creme fine

Roast leeks in olive oil in a pan. Cut potatoes into small pieces and roast them briefly with leeks. Add water to cover the vegetables. Add the boullion and let it cook for 30 min.

Blend it all with a stick blender, and add a little creme fine so that it becomes delicious and soft.

Garnish with some spices or some spring onions.

Potatoes are healthy, but remember to leave the peel on them after you have washed them, all the good stuff

sits just below the peel.