| Prep: 15 mins | Cook: 30 mins – 40 mins | In terms of difficulty, this recipe is rated as: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 17g | 10g | 37g |
| sugars | fibre | protein | salt |
| 5g | 4g | 9g | 0.7g |
Why I Love Swedish Potato and Leek Soup with Parsley
I have quite the fondness for this Swedish classic; the Potato and Leek Soup with Parsley. Shedding light on my cultural heritage and culinary preferences, I’ve dipped my spoon in soups of all kinds, but this particular one holds a special place in my heart and soul. While it doesn’t directly stem from my Cuban and Spanish lineage, it carries a homely warmth and comforting simplicity that echoes with messages of love from the hearth of Swedish households. It’s like a culinary trip to Nordic lands without stepping out of my kitchen in Miami.
A Love Letter to the Humble Potato and the Delicate Leek
I’ve always honored the power of simplicity in my recipes. Sometimes, the most fundamental ingredients bring out the most fascinating flavors when nurtured right. The Potato and Leek Soup with Parsley is one such gem. Taking a step away from the Caribbean zest I usually engage with, this soup is a heartwarming ode to the humble spud and the delicate leek. Inspired by a similar recipe by Bon Appétit, I brought my spin to this comforting dish.
Serving it Up!
Now, onto the pièce de résistance – the serving. I absolutely adore pouring this creamy, delicate soup into warm bowls, then garnishing it with a generous sprinkle of chopped parsley. The bright green specks contrast stunningly against the pale soup, presenting a sight as delightful as the taste. For those who enjoy a little extra texture, crunchy croutons or a bit of crushed garlic bread serve as the perfect accompaniment.
Interestingly, the creamy consistency and delicate flavor profile of the Potato and Leek Soup with Parsley make it an excellent companion to a wide variety of dishes. For an elevated dinner party, consider pairing it with Pan-Seared Salmon or Roast Beef Tenderloin for a contrast in textures and tastes.
Whether you prepare it as a meal’s starter, a side, or a standalone comfort dish when the weather’s chilly, this Soup is a testament to the beauty of Swedish cuisine and the power of simplicity in cooking.
What You’ll Need
- 3 tablespoons unsalted butter
- 3 leeks, white and light green parts only, thinly sliced crosswise
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth or vegetable broth
- 1.5 pounds russet potatoes, peeled and cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1/2 cup finely chopped fresh flat-leaf parsley
- Croutons or crushed garlic bread, for serving (optional)
Method
Step One
Start by melting the 3 tablespoons unsalted butter in a large pot over medium heat. Once the butter is melted, add the 3 thinly sliced leeks, 1 chopped medium onion and 2 minced garlic cloves. Cook these ingredients, stirring occasionally, until they are softened and beginning to brown. This should take approximately 10 minutes.
Step Two
Add 6 cups of low-sodium chicken or vegetable broth to the pot. Follow this by adding the 1.5 pounds of peeled and cut russet potatoes. Bring this mixture to a boil and then reduce the heat allowing it to simmer. Simmer until the potatoes are fork-tender, usually about 15 minutes.
Step Three
Next, use a blender or an immersion blender to puree the soup in batches. Make sure to leave some texture! If you want your soup smoother, you can puree it more. Season your pureed soup to taste using salt and freshly ground black pepper.
Step Four
Stir in 1 cup of heavy cream and reheat the soup over low heat, stirring occasionally. Chop up 1/2 cup of fresh flat-leaf parsley and stir it into the soup as well. Do this just before serving.
Step Five
If desired, serve the soup with croutons or crushed garlic bread on top. This soup is best served hot and can be garnished with additional parsley if you like. Enjoy your hearty Potato and Leek Soup with Parsley!
