Ingredients
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1 kg Desiree potatoespeeled and chopped
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2 pieces of leeksroughly chopped
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1 trufflechopped in small pieces
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4 vegetarian stock cubes
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1 tbs vegetable bouillon
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1/2 cup water
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1/2 cup Soy cream
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2 tbs fresh parsleychopped
Directions
Steps
|
1
Done
10 min
|
In a 5l pot sauté the leek, water, stock cubes, bouillon and truffle for about 10 min. |
|
2
Done
|
Add the chopped potatoes and give it a stir. Fill up the pot with water. Bring to boil and allow boiling until the potatoes are soft. |
|
3
Done
|
Remove from heat and use a blender or a hand blender to cream it. |
