1. Peel and finely slice the onion. Cut some of the green of the leeks. Split them, pass them under cold water, taking care to remove the soil lodged between the leaves. Drain and cut into slices. Peel and cut the potato into cubes. Cook the vegetables in the chicken broth. Bring to the boil and cook for 20 minutes over medium heat.Mix the drained vegetables with the fresh goat cheese.Add the cooking broth to dilute the soup according to your taste.Salt, pepper and serve.
Average nutritional values per person Energy 749.64 kJ / 179.72 kCal Fat 5.13 g of which saturated 2.92 g Carbohydrates 27.04 g including sugars 6.05 g Fiber 3.24 g Protein 7.55 g Sodium 125.40 mg