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
Potato soup can be served with many other toppings besides bacon and chives. Try some of these:
- 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.