Recipe for potato leek soup
When it’s blustery and raining outside, when I’ve forgotten to go shopping, or when the food needs to be on the table in a hurry without too much washing up afterwards, the answer is: Soup!
If you ask me, there’s no such thing as bad weather. No no, I call it cozy weather! 🙂
That’s why I don’t complain about the colder times, because I know what it means: Cozying up on the sofa, wool socks, lots of blankets, and Netflix with the family. Woohoo!
And as the temperature drops, my craving for soup rises correspondingly – both the “thinner” kinds such as traditional chicken soup or goulash soup, but also the creamier varieties, like classic asparagus soup, tomato soup, or cauliflower soup – all depending on my mood or what I find in the fridge.
Soup is fantastic for preventing food waste, and it can be made quite cheaply.
If you don’t feel that soup will fill you up properly, you can always serve it with delightful homemade soup rolls to help provide a good sense of fullness.
Right now it’s leek season, so I’ve had quite a few. Together with potatoes, they can turn into a really delicious and creamy soup, that you can’t go wrong with. Plus, potato-leek soup is a classic that’s fantastic topped with some crispy bacon and fresh herbs.
Of course, you can choose to omit the bacon for a meat-free version – it’s entirely up to you, and both options work great.
Serve it as a starter, either with or without bread, or as a main course, preferably with some nice bread on the side for extra satisfaction.
Equipment
- Deciliter Measure
- Potato Peeler
- Pot
- Hob
- Immersion Hand Blender
Ingredients
- 750 gram Potato A variety that easily breaks down when cooked (e.g. baking potatoes).
- 3 pcs. Leek
- 3 cloves Garlic
- Butter for frying
- Oil for frying
- 700 gram Broth Vegetable broth - can easily be just water + bouillon cube
- 2.8 gram Thyme dried or fresh - can be omitted
- 250 gram Cream
- Spices salt and pepper
- Chives finely chopped
- Bacon fried crispy in the pan
Instructions
- Peel the potatoes and cut them into large cubes.
- Clean the leeks and cut them into rings.
- Heat a pot with butter and oil and fry the potatoes, leeks, and garlic until soft. They must not turn brown!
- Add the broth and let the soup simmer over low heat for about 30 minutes. The potatoes should be completely tender and broken down.
- Blend the soup with an immersion blender and add the cream. Heat the soup to the boiling point - it can just come to a boil, but it should not boil for a long time.
- Season the soup with salt and pepper and serve it with a sprinkle of chives and crispy fried bacon.
Notes
- Save the green leek tops and chop them finely – they make a delicious sprinkle on the soup.
- Roasted rye bread croutons/rye bread chips - possibly homemade.
- Crispy fried chorizo instead of bacon.
- Roasted, salted almonds.