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Creamy Potato and Leek Soup
4 servings · 45 min total
A velvety blend of sweet leeks and potatoes finished with cream and fresh chives. Simple, elegant, and endlessly comforting.
Ingredients
- 50 g butter
- 3 leek, sliced
- 1 onion, chopped
- 2 garlic, minced
- 700 g potato, cubed
- 1 l vegetable stock
- 1½ dl heavy cream
- 2 tbsp fresh chives, chopped
- salt to taste
- white pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the leeks and onion — Melt the butter in a pot and gently soften the leeks and onion for 10 minutes without colouring.
- 2.
Infuse with garlic — Add the garlic and cook for 1 minute.
- 3.
Simmer the potatoes until tender — Add the potatoes and vegetable stock, season, and simmer for 20 minutes until the potatoes are very soft.
- 4.
Blend and stir in cream — Blend the soup until silky smooth, then stir in the cream and warm through gently.
- 5.
Season and garnish with chives — Taste, adjust with salt and white pepper, and serve scattered with chives.