Homemade potato soup

Autumn is soup season, and it is also the season for potatoes. Here is a potato soup recipe with potatoes, sweet potatoes, leeks and crisp rye bread.

Potato soup

Serves 4-6
Preparation time: approx. 1 hour

Ingredients for the potato soup

• 1 tbsp olive oil
• 1 kg potatoes
• 1 kg sweet potatoes
• 5 leeks
• 1 l vegetable stock
• 1 l water
• 3 garlic cloves
• Juice of 1 organic lemon
• Salt and freshly ground pepper

Ingredients for butter-braised leeks

• The green tops of the 5 leeks
• 25 g butter
• 1 tbsp water
• Salt and freshly ground pepper

Ingredients for butter-toasted rye bread

• 4 slices rye bread, crusts removed
• Butter for frying
• Salt and pepper

To serve

• Crème fraîche
• Løjrom or other fish roe
• Fresh herbs

How to make the potato soup

1. Potato soup: Peel the potatoes and sweet potatoes and cut into small pieces. Wash the leeks thoroughly, use the white parts and slice into rings. Peel and chop the garlic. Sauté everything in olive oil in a heavy-based pot over a medium heat for about 10 minutes. Add the water, vegetable stock and lemon juice, bring to the boil and simmer for about 20 minutes until the vegetables are tender. Blend until smooth and season with salt and freshly ground pepper.
2. Butter-braised leeks: Wash and finely slice the green leek tops. Melt the butter in a pot, add the water and leeks, cover and cook gently for about 10 minutes. Season to taste.
3. Butter-toasted rye bread: Cut the rye bread into triangles. Melt butter in a frying pan and toast the bread over a medium heat for about 10 minutes, turning occasionally. Season and drain on kitchen paper.
4. To serve: Ladle the soup into bowls. Top with the butter-braised leeks and serve with toasted rye bread, crème fraîche, løjrom or other fish roe, and fresh herbs.

More delicious soups

Soup is an easy way to enjoy new flavours. Use a generously sized soup or sauté pot when cooking soup for the whole family.