Potato Leek Soup
Prep 20 min Total 45 min
Potato leek soup. Cooked and blended. © kvalifood.com
Recipe with video — It is typical autumn fare, but good all year round. Leeks and potatoes are always available. It is healthy, needs no expensive ingredients, is full of flavour, filling, and easy to make. What’s not to love?
Ingredients
Yields 4 servings
- 25 g butter
- 2 cloves garlic
- 1 slice bacon (or smoked dried ham)
- 3 large leeks
- 1½ l water
- 500 g potatoes
- 1 tbsp soy sauce
- 1–1½ tbsp salt
- pepper
- 1 dl cream (or crème fraîche)
Directions
Cut the leeks into pieces about 1 cm (½ inch) thick. If you split them in half lengthways first, they are easiest to clean of dirt.
Peel the potatoes and cut them into ½–1 cm (¼–½ inch) cubes.
Melt the butter together with the garlic and bacon/ham. Fry until the garlic is lightly browned.
Add the leeks and fry them until they are translucent and the water has cooked off. Brown them lightly.
Add the water and potatoes.
Let the soup simmer for about 25 minutes.
Serve as is, or blend it first.
Notes
Floury potatoes, such as baking potatoes, break down more easily.
The soup gains more flavour the more you brown the leeks. But it also gets darker, and you risk the leeks burning easily. So experiment and find out how you prefer it.
You can also season it with the juice of ½ lemon or 1 tbsp vinegar.
Add a spoonful of drained yoghurt, fried bacon, fried leeks, toasted croutons or something similar on top if you like.
You can also blend some herbs with a little lemon zest and olive oil and drizzle over.
Ingredients for potato leek soup © kvalifood.com
A serving of the blended soup © kvalifood.com
See Also
Basic Soup - juliennesuppe - Minestrone - Vegetable Soup
Potato Soup
Classic Stewed Peas and Carrots
Andalouse (Andalusian) - salad with rice, tomato and peppers
Bagration (General from Napoleonic era) - Lettuce with pasta, tomato, egg, chicken and heart of artichoke
