Potato soup

Inspired by a Nordic classic, this creamy potato and leek soup is rustic, rich, and topped with crispy bacon, whipped cream, and chives. It’s the perfect bowl for cold winter days — simple, comforting, and packed with texture and flavour.
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Course brunch, Dinner, Lunch, Soup

Ingredients
  

  • 500 g potatoes peeled and cut into pieces
  • 1 leek thinly sliced - white part only
  • 1 garlic clove crushed
  • 4 ¼ cups chicken/vegetable stock
  • 1 bunch chives finely chopped
  • 200 ml cream whipped to soft peaks
  • Salt
  • Pepper
  • bacon cubed and crispy

Instructions
 

  • Add the potatoes, leek, garlic and stock to a pot and bring to a boil
  • Simmer over medium heat until the potatoes are soft
  • Season well and mix with an immersion blender or blender. Pass through sieve if you want
  • Add the chives and fold in cream
  • Garnish with as much crispy bacon as your heart desires

Notes

I did use a 600g potato and leek soup mix I got at the store and ended up using only 500ml vegetable stock with 125ml whipped cream 
Keyword Nordic, potato soup