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.
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