Aardappel-Prei Soep
Dutch Potato and Leek Soup
A creamy and comforting Dutch classic, this potato and leek soup is a simple yet elegant dish. The leeks provide a delicate sweetness that complements the earthy potatoes, creating a smooth and flavorful soup perfect for a chilly day.
🧂 Ingredients
- 3 tbsp Butter
- 1 tbsp Olive oil
- 4 large Leeks(white and light green parts only, cleaned and sliced)
- 3 cloves Garlic(minced)
- 1 kg Potatoes(peeled and cubed (e.g., Yukon Gold))
- 6 cups Chicken stock
- 1 cup Milk
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Melt the butter and olive oil in a large Dutch oven or pot over medium heat.
- 2
Add the sliced leeks and sauté until softened, about 5-7 minutes. Be careful not to brown them.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the cubed potatoes, chicken stock, milk, salt, and pepper to the pot. Stir to combine.
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender.
- 6
Carefully purée the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids).
- 7
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh chopped parsley.
💡 Pro Tips
- ✓Ensure leeks are thoroughly cleaned, as they can hold a lot of dirt.
- ✓For a richer soup, you can use heavy cream instead of milk.
- ✓If you don't have chicken stock, vegetable stock can be used for a vegetarian option.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg or thyme for extra flavor.
- Top with crispy fried leeks or croutons.
- Stir in some cooked bacon bits for a smoky element.