Potato and Leek Soup

Potato and leek soup is a timeless classic that has warmed tables for generations. This comforting dish combines the earthy richness of potatoes with the subtle sweetness of leeks, resulting in a velvety texture and harmonious flavor. Its origins are deeply rooted in European cuisine, particularly in France, where variations like vichyssoise - a chilled version of the soup - are also cherished. Whether enjoyed as a hearty meal on a chilly day or as an elegant starter, potato and leek soup offers both simplicity and sophistication. The recipe we're about to explore honors this tradition, providing a straightforward approach to creating this delightful soup in your own kitchen.

4 servings

Ingredients

• 600 g potatoes
• 1 leek (approx. 300 g)
• 1 tbsp oil
• 1 tsp dried thyme
• approx. 10 dl vegetable broth (water and bouillon cube or stock)
• 3 dl cream
• salt
  
• pepper

Equipment

• Enameled Cast Iron Dutch oven

Instructions

1. Peel and slice the potatoes. Rinse, trim and shred the leek.
2. Sauté the leek in the oil in a large enameled Dutch oven.
3. Add the potatoes, thyme and broth. Let the soup cook for approx. 15 minutes.
4. Use a hand blender and blend the soup until smooth.
5. Pour the cream into the soup and bring to a boil.
6. Season with salt and pepper.
7. Serve the soup with bread, bacon and chopped parsley.

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