Ingredients for 6-8 people

• 400 g endives
• 150 g leeks
• 450 g potatoes, in small dices
• 200 g onions
• 2 tbsp. butter
• 2 l chicken broth
• 400 ml cooking cream
• 70 g Mimolette extra old cheese
• Nutmeg

Method

Mince the onions, leeks and endives. Put them in a pan to sweat on low heat in butter. When they get softer, add in the potatoes, salt and pepper. Cover with the bouillon and cook on medium/low heat for 35/40 minutes. Puree in blender or food processor. Add the cream, mix and stir in the grated Mimolette and nutmeg.