👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Washing leeks thoroughly is important to remove any grit.
2. 2

   Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Adding garlic towards the end prevents it from burning.
3. 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.

   💡 Proffstips: Ensure potatoes are cooked through for a smooth soup.
4. 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.

   💡 Proffstips: Be cautious when blending hot liquids. Fill the blender only halfway and hold the lid down firmly with a towel.
5. 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.

   💡 Proffstips: Adding cream at the end ensures a rich and velvety texture.
6. 6

   Gently reheat the soup over low heat, but do not boil. Ladle into bowls and garnish with fresh chopped chives or parsley.

   💡 Proffstips: This soup is delicious served with crusty bread or a side salad.