Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 2 leeks, white and light green parts only, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic and sauté until translucent.
2. Add the diced potatoes and sliced leeks to the pot and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 20-25 minutes or until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Pour the soup back into the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Yukon gold potatoes can be used instead of regular potatoes
- Half and half can be used instead of heavy cream
- Vegetable broth can be used instead of chicken broth for a vegetarian option
Variations:
- Add cooked bacon or ham for a heartier soup
- Top with croutons or grated cheese for added texture and flavor
Tips and tricks:
- Be sure to thoroughly wash the leeks before slicing to remove any dirt or grit.
- Use an immersion blender for easier blending and less mess.
- For a thicker soup, use less broth or more potatoes.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh thyme or a dollop of sour cream.
Garnishes:
- Fresh thyme
- Croutons
- Grated cheese
- Sour cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Swedish potato and leek soup is a traditional dish in Sweden, often served during the cold winter months.
Flavor profiles:
Creamy, savory, and slightly sweet from the leeks.
Serving suggestions:
Serve the soup as a main course with a side salad or as a starter to a larger meal.
Related Categories
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Region: Swedish
Taste: Creamy, Savory, Herbal, Earthy, Comforting