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Soup season has arrived!
It is getting chillier and darker by the day and you know what that means – time for soup! I feel like so many people don’t like soup, but how? It’s so delicious. It warms you up in the wintertime and makes you feel cozy and safe. Plus, it’s great for making in big batches, it’s usually cheap, and you can pack plenty of vegetables in there! There is lots to love, so if you’re someone who doubts the beauty of soup, try to keep an open mind. Today’s recipe is a delicious one for potato and leek soup, so stick around and try it out – maybe we will even change your mind about soup!
The best soups are hearty and flavorful
Growing up in Scandinavia and then on the East Coast of the US, soup was an absolute staple in our household. Especially in the colder months, it was just a quick and easy way to feed four kids who were hungry after lots of school and sports. Nowadays, we love it because it’s also really easy to meal prep for the week ahead, and make sure you have a veggie-filled, warming meal to look forward to every day. We have so many favorite soups, and a couple are up on the blog: gule ærter (split pea soup) and kød og melboller suppe (soup with meatballs and dumplings).
So, you may be wondering – what’s our soup philosophy? Just kidding, I’m sure you’re not thinking that at all. But we do actually have one 😆 We think the best soup is a hearty soup that is well-balanced. So, you can always count on our recipes to incorporate not just vegetables, but also plenty of carbs and protein to round them out. If you have certain dietary restrictions or needs, we’d also like to think that all our soup recipes are very easy to adapt to those, whether you need remove or add things to our recipe. So make sure to check out our other soup recipes – this one is a favorite – for more inspiration as the weather gets colder 🙂
Today’s recipe: potato and leek soup
Today’s recipe incorporates two very hearty and delicious ingredients: potatoes and leeks. While the recipe itself is not necessarily Scandinavian, it incorporates flavors that Scandinavians love, including the potatoes, leeks, thyme, and dill! It also includes mushrooms for some savoriness, as well as celery for a delicious soup base. Plenty of herbs and seasonings are added, making the soup so tasty and flavorful. Personally, we do not like soup when it is blended up, so we leave ours chunky. But of course, if you want to blend it up, feel free to give it a go!
Ingredients you’ll need
A great perk of this recipe is that you can customize it as you see fit! So feel free to add squash, carrots, sweet potatoes, spinach, or whatever veggies you have on hand and want to use up. If you want to add protein, you could also add some chicken or some beans – either would be a great addition. And while we love celery in this soup, you could easily omit it, or add carrots or even other root vegetables if you like. Luckily, you can’t go wrong with soup!
How to make our potato and leek soup
The process of making this soup is very simple. Start by prepping all the vegetables, because that will make the cooking a lot less stressful. We then like to fry the mushrooms on their own first, and remove them when they’re nicely browned, because this gives them a nice caramelization and adds flavor to the soup. Then, we fry the celery for a few minutes before adding the garlic and potatoes. Next, we add butter and leeks and let that melt down a bit. In goes the flour, which should coat all the vegetables nicely before you add the stock. We season with thyme before simmering for 30 minutes or until the potatoes are just tender. Finally, add the mushrooms, some chopped fresh dill, and cream. Leave us a comment below if you try out the recipe – we would love to hear from you.
Watch our video
Potato Leek Soup
If you're looking for a dinner recipe that is comforting, filling, and well-balanced, then this is the soup for you!
Ingredients
- 4 leeks (dark green part trimmed and leeks washed thoroughly; if the leeks are large, use 2-3 instead of 4!)
- 2 celery stalks
- 5 oz mushrooms (about 6-8 medium-sized mushrooms)
- 3 garlic cloves
- 6-8 medium gold potatoes
- 2 tbsp olive oil
- 4 tbsp butter
- 4 tbsp all-purpose or plain flour
- 7 cups (56 oz) vegetable or chicken broth
- 1/2 cup heavy cream
- 3 tbsp chopped fresh dill
- 1 tsp dried thyme
- Salt to taste
- Pepper to taste
Instructions
- Prepare your vegetables by dicing the mushrooms, celery, leeks, garlic and potatoes (the potatoes should be cut into about 3/4" cubes).
- Place a large pot on the stove over medium to low heat.
- Add olive oil to the pot. Add in mushrooms.
- Cook the mushrooms until they have released all of their liquid and start caramelizing. This is optional, but we like to remove the mushrooms and add them back at the very end so they stay caramelized!
- Add your diced celery. Cook for 2-3 minutes. Towards the end of that time, add in the chopped garlic.
- Add in potatoes and butter. Cook for 2-3 minutes until the butter has melted and coated the vegetables.
- Add in leeks and stir well.
- Mix in flour and stir well to coat all the vegetables.
- Pour in vegetable or chicken stock a bit at a time, stirring in between so that the flour fully dissolves; If you need to, you can also use water at this stage, it will just have less flavor!
- Mix in dried thyme.
- Cover until the soup comes to a simmer. Uncover and stir occasionally to make sure nothing sticks to the bottom. Cook for around 30 minutes, until the potatoes are tender! You can always add a little more liquid to get the desired texture.
- At this stage, taste the soup and add salt and pepper to taste.
- Add in heavy cream and stir well.
- If you want to, you can blend the soup with an immersion blender, or in a stand blender. We like to keep it chunky!
- Mix in chopped dill and add back in the mushrooms. Stir, then serve and enjoy!
I can’t wait to try this recipe! Thank you for this tummy warming soup for cold winter days.
Thank you for the comment!! Let us know how it goes if you make it! <3
This soup is always such a knockout for myself and my family! It’s simple to make, you can add additional veggies as you desire, and is such a treat to look forward to at the end of the day. A staple in my house every winter thanks to Sofie <3
Yay thank you Rachel!!!! So happy to hear it 🙂