1kg of leeks.

Recipe 1: Leek and Potato Soup

Utensils:

Large pot
Blender or immersion blender

Ingredients:

2 large leeks, sliced
2 medium potatoes, peeled and diced
1 onion, diced
4 cups vegetable stock
1 tbsp butter or olive oil
Salt and pepper to taste

Instructions:

Heat butter or oil in a pot and sauté the leeks and onions until softened.
Add the potatoes and vegetable stock. Bring to a boil, then simmer for 20 minutes until the potatoes are tender.
Blend the soup until smooth. Season with salt and pepper.
Serve warm with crusty bread.

Recipe 2: Creamy Leek Gratin

Utensils:

Baking dish
Saucepan
Knife and cutting board

Ingredients:

3 large leeks, sliced
1/2 cup cream
1/4 cup grated Parmesan cheese
1 tbsp butter
Salt and pepper to taste

Instructions:

Preheat the oven to 180°C.
Melt the butter in a saucepan and sauté the leeks until softened.
Place the leeks in a baking dish, pour over the cream, and sprinkle with Parmesan cheese.
Bake for 20-25 minutes until golden and bubbly.
Serve as a rich and comforting side dish.