• 1 tbsp (15 mL) butter
• 1/2 lb (250 g) leek, sliced
• 1 large onion, chopped
• 1 lb (500 g) potatoes, peeled and cut in pieces
• 1/2 tsp (2 mL) dried marjoram
• Pinch of grated nutmeg
• Salt and pepper
• 3 cups (750 mL) vegetable broth
• 2 cups (500 mL) milk
• 1/2 cup (125 mL) whipping cream (35 %)

1. In large saucepan, sauté onion and leek in butter, over medium-high heat. Stir in potatoes and spices; season to taste. Add vegetable broth and cook until potatoes are tender.
2. In food processor, purée mixture. Add milk. Correct seasoning and refrigerate. Before serving soup, stir in cream. Pour into soup tureen and garnish with chopped parsley.

6-8 servings