Potato and leek soup with fresh herbs
A wonderfully creamy soup with potatoes and leeks. A real classic that in this version becomes something very special. Perfect to serve as a weekday dinner or why not for the weekend?
Ingredients · Servings 4
- 700g potatoes
- 1 leek
- 1 yellow onion
- 1 l chicken broth (or vegetable broth)
- 3 dl whipping cream
- 1 tsp dried thyme
- 1 tbsp white wine vinegar
- 1 citron
- 2 tbsp Bong Touch of Taste Vegetable Stock
- black pepper
- salt
- butter
- olive oil
- mixed herbs
Method · 40 min
- Peel and cut the potatoes into cubes.
- Peel and finely chop the yellow onion. Cut the leek in half, rinse and finely shred. Both the white and green parts.
- Sauté the yellow onion and the white part of the leek in a generous dollop of butter. Add the thyme and sauté.
- Pour in the broth and turn the potatoes over.
- When the potatoes are almost done, stir in the green part of the leek, whipped cream, Bong touch of taste vegetable stock, the juice of half a lemon and white wine vinegar. Add a few grinds of freshly ground black pepper.
- Prepare optional herbs to top with.
- Serving
- Serve the soup in a deep plate. I top mine with olive oil, finely chopped green onions, fresh dill, chives, lemon zest and freshly ground black pepper.
