A lovely basic recipe for potato and leek soup that I often serve with crispy bacon and garlic bread.
| Servings | 4 Portions |
| Tags | Autumn | Budget | International | Main Course | Soup | Vegitables |
| Allergens | Milk |
| Cook Time | 30 min |
A good basic recipe for a hearty soup. It makes a fairly thick soup that I usually combine with bacon and garlic bread for a complete meal. Some chopped parsley on top of everything looks nice too.
I use floury potatoes when I make this recipe. The day I took the photo, "melody" was available in the store and that variety worked well. I have also tried with waxy potatoes, but managed to get a consistency more like glue which was not particularly pleasant. Not sure if the variety of potato is the only reason, but with floury potatoes and relatively quick blending with the hand blender (a few larger pieces don't matter that much) I got a good consistency so I will continue with it.
As I said, this is a basic recipe that should be varied to suit your own taste and available ingredients. If you use bouillon cubes that are extra salty, the number may need to be reduced. If you like an even thicker soup, you can reduce the liquid. This is just the version that I like and have made many times with (in my opinion) good results.
Some modifications that might be nice:
- Add a few dl of white wine
- Add a tablespoon of white wine vinegar when frying the onion
- Replace the creme fraiche with cream
- Use chicken stock cubes instead, which often has more flavor
It is fine to store the soup in the refrigerator for a day and then heat it up before serving. You can also freeze the soup, but after it has thawed and heated up, you may need to blend it briefly with a hand blender again so that the soup becomes smooth.
Ingredients
Directions
- In a pot - fry chopped yellow onion and leek in olive oil.
- Peel and cut the potatoes into small pieces.
- When the onion has softened, add the chopped garlic and fry for another minute.
- Add the potatoes, water, stock cubes and thyme.
- Bring to a boil and then simmer for 15-20 minutes.
- Blend with a hand blender.
- Add the creme fraiche and mix.
- Season with salt and pepper.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1604.6 kcal | 401.15 kcal | 69 kcal |
| Carbohydrates | 163.25 g | 40.81 g | 7.02 g |
| Fat | 101.86 g | 25.46 g | 4.38 g |
| Protein | 23.49 g | 5.87 g | 1.01 g |
| Sugar | 30.7 g | 7.67 g | 1.32 g |
| Salt | 20.7 g | 5.17 g | 0.89 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
