Andorran Potato and Leek Soup
A comforting and creamy soup made with simple ingredients of potatoes and leeks, simmered in broth and often finished with a touch of cream. This hearty soup is a staple in mountain regions, providing warmth and nourishment.
🧂 Ingredients
- 4 large Leeks, white and light green parts only, cleaned and sliced
- 1 kg Yukon Gold potatoes, peeled and cubed
- 3 tbsp Butter
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1.5 liters Chicken or vegetable broth
- 250 ml Heavy cream or crème fraîche
- to taste Salt and freshly ground black pepper
- 2 tbsp Fresh chives or parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Melt the butter in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and chopped onion and cook, stirring occasionally, until softened and wilted, about 8-10 minutes. Be careful not to brown them.
💡 Tip: Washing leeks thoroughly is important to remove any grit. - 2
Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Adding garlic towards the end prevents it from burning. - 3
Add the cubed potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
💡 Tip: Ensure potatoes are cooked through for a smooth soup. - 4
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and purée.
💡 Tip: Be cautious when blending hot liquids. Fill the blender only halfway and hold the lid down firmly with a towel. - 5
Return the puréed soup to the pot. Stir in the heavy cream or crème fraîche. Season with salt and freshly ground black pepper to taste.
💡 Tip: Adding cream at the end ensures a rich and velvety texture. - 6
Gently reheat the soup over low heat, but do not boil. Ladle into bowls and garnish with fresh chopped chives or parsley.
💡 Tip: This soup is delicious served with crusty bread or a side salad.
💡 Pro Tips
- ✓For a lighter version, you can use milk or a dairy-free alternative instead of heavy cream.
- ✓If you prefer a chunkier soup, reserve some of the cooked potato cubes before blending and add them back in.
- ✓This soup can be made ahead of time and reheated gently.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg for warmth.
- Top with crispy bacon bits or croutons.
- Stir in a tablespoon of fresh thyme leaves along with the cream.