Leek and Potato Soup: Winter Comfort in a Bowl


Don’t let them tell you winter is a boring season, there might not be as many seasonal vegetables, but the ones we’ve got are tasty!

250g of leek (the whole leek with the greens)
300g of potatoes (peeled)
2 onions
2 cloves of garlic
20g celery
1 carrot
10g butter
1 dl white wine
8 dl vegetable broth
100g sour cream
salt and pepper

Chop the leek, potatoes, onions, garlic, celery and carrot. In a pot, heat the butter and add the onions and garlic. Sautée for 2 minutes, add all the other vegetables and sautée for another 2 minutes. Deglaze the pan with white wine and let it cook out. Add the vegetable broth and bring to the boil. Add a tablespoon of parsley stems, reduce the heat, cover the pot and let it simmer until the vegetables are soft (ca. 20-30 minutes). Add the sour cream and purée the soup. Season to taste.
Tip: If you feel like it lacks something, add a dash of lemon juice, the acid might just be the thing needed to level out your soup.

Plate up your soup, decorate with a bit of sour cream and parsley leaves – and enjoy!

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