Note: The indicated mass is enough as a main course for two people, as an entrée for four.
Clean the leeks, rinse and cut into rings. Blanch briefly in boiling hot water and drain. Peel and chop the potatoes. Heat the leeks and potatoes in the milk until they are cooked, season with salt and pepper. Melt the butter in a small saucepan and add the flour, sweat briefly.
Gradually add the milk broth (without vegetables), stirring throughout. Toast the bacon until crisp and grate the cheese. Pour the sauce over the leek and strawberry mixture, garnish with bacon and bring to the table sprinkled with cheese.
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