For 4 persons:
3 leeks (only the white part, thinly sliced)
Endive (6 leaves, roughly cut)
1 big onion (roughly diced)
2 tablespoons butter
1 liter of milk
3 waxy potatoes, cut in 1 cm pieces
Salt and pepper
Optional: parsley for garnishing
Melt the butter on a low fire. Add the leek, onion and endive, simmer with lid closed for 10 minutes.
Add milk and potatoes, season with salt and pepper (also possible: bay leaf, parsley, thyme and nutmeg), bring to a boil and simmer for 30 minutes.
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