Potato and leek soup

Potato and leek soup tastes much better than you might think. It is also very filling and suitable for serving to hungry wolves. This recipe is suitable for 6 people.

3 tablespoons butter

2 large leeks, only the white and light green parts, coarsely chopped

3 cloves garlic, peeled and crushed

1 kg potatoes, not boiling, peeled and divided into cubes

1.5 liters of chicken stock (water and chicken stock or water and chicken/chicken broth). Ev. green roof fund if you want it vegetarian

4 bay leaves

3 sprigs fresh thyme

1 ts salt

1/2 teaspoon ground black pepper

2.5 dl cream

Chives, finely chopped

Melt the butter over medium heat in a large saucepan. Add leeks and garlic and let it cook tender for approx. 10 min. while stirring regularly. It should not turn brown, so adjust the heat as needed so as not to turn brown.

Add potatoes, kraft, bay leaf, thyme, salt and pepper and bring to the boil. Let the potatoes simmer until the potatoes are very soft (about 15 min.).

Fish out the thyme sprigs and bay leaves, and run the soup with a hand mixer until completely smooth.

Add cream and chives and bring to the boil. Taste for salt and pepper. If the soup is too thin, simmer until it thickens. If it is too thick, add milk to thin it out. Serve with crispy bacon cubes and good bread. Garnish with fresh sprouts or herbs.

Potato and leek soup
Potato and leek soup

 

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