Prep 15 mins
Cook 30 mins
This is adapted from a recipe found on the internet. This recipe is from the French speaking part of Switzerland. Its traditionally served with sausage on the top and french bread.
- 1 3⁄4 lbs leeks, cut into 1-inch pieces
- 7⁄8 cup dry white wine
- 7⁄8 cup vegetable broth
- 1⁄2 evaporated skim milk
- 1 onion, finely chopped
- 1 tablespoon butter
- 1 lb potato, diced
- salt, pepper, nutmeg
- Saute the onion butter. Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes.
- Add the potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15 minutes.
- When the potatoes and leeks are tender, add the evaporated milk Add less than a pinch of nutmeg and salt/pepper to your liking.