Leek and Potato Soup

A delicate and creamy soup that you will enjoy eating.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Potatoes, white

  • 250 g Leek

  • 1 piece Onion, raw

  • 40 g Butter, unsalted

  • 1 spoon Oil, olive

  • 1 l Soup base, chicken, cube

  • 15 ml Juice, lemon

  • 1 dl Sweet cream

  • 1 pinch Spices, pepper, white

  • 1 pinch Salt, table

  • 1 twig Parsley, fresh

  • 1 twig Dill, fresh

Steps

  1. Wash the leeks, clean them, and slice them into thin rings. Wash the parsley and chop it finely. Peel the onion, wash it, and chop it. Wash the potatoes, peel them, and cut them into chunks, then leave them soaked in water until you use them. Wash and dry a sprig of dill.

  2. Melt the butter in a pot and add the oil. Add the parsley, leeks, and onion. Season with salt and pepper and sauté everything for 15 minutes, but be careful not to let the leeks and onion burn. Heat the vegetable stock in a small pot.

  3. Drain the potato chunks, dry them, and add them to the pot. Stir, then pour the warm vegetable stock over everything and bring to a boil. Then reduce the heat, cover, and cook for 20 minutes or until the potatoes are tender.

  4. Remove the soup from the heat, add the lemon juice, and blend with an immersion blender. Add the sour cream and quickly bring to a boil again. Pour the soup into a tureen and serve. Garnish with a sprig of dill.

Nutrition Information (Per 100g)

  • Calories: 110.18 kcal
  • Fat: 5.78 g
    • Saturated Fat: 2.89 g
  • Carbohydrates: 12.67 g
    • Sugars: 1.93 g
  • Protein: 0.96 g
  • Fiber: 1.24 g

Advice

Instead of onion, you can also use spring onion or shallot.