Potato Soup with Fresh Herbs From the Steamer

First, clean the leeks and cut into rings. Peel and coarsely dice the potatoes.

Place both in an unperforated cooking container with the vegetable soup and cook (at 100 °C for 16 minutes or at 120 °C for 8 minutes).

Puree soup and season with salt and pepper. Stir in cream and heat (at 95 °C for 2 minutes).

Chop the herbs, pour over the potato soup and serve.

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