Finnish Potato and Leek Soup

Cuisine

Finnish

Servings

4

Total time

55 min

Prep

20 min

Cook

35 min

Difficulty

medium

Ingredients

• 2 Pound Russet potatoes, peeled and cut into 1-inch pieces - 2 (lb), Peeled and cut into 1-inch pieces.
• 3 Each Leeks, white and light green parts only, thinly sliced - 3 (each), White and light green parts only.
• 2 Tablespoon Unsalted butter - 2 (Tbsp)
• 1 Cup Yellow onion, diced - 1 (cup), diced
• 2 Teaspoon Garlic, minced - 2 (tsp), minced
• 5 Cup Vegetable broth - 5 (cups)
• 1 Cup Heavy cream - 1 (cup)
• 1.25 Teaspoon Fine salt - 1 1/4 (tsp)
• 0.25 Teaspoon Ground white pepper - 1/4 (tsp)
• 0.25 Cup Fresh dill, chopped - 1/4 (cup), chopped

Instructions

1. Prep the vegetables

   1. *Prep the vegetables*: rinse the sliced *leeks* thoroughly to remove grit, peel and cut the *russet potatoes*, dice the onion, mince the garlic, and chop the *fresh dill*.

2. Soften the leeks and onion

   2. Melt the *unsalted butter* in a large soup pot over *medium heat*. Add the leeks and onion, then cook for *8 to 10 minutes* until softened but not browned.

3. Add potatoes and seasonings

   3. Stir in the *garlic*, *russet potatoes*, salt, and white pepper. Cook for *1 minute*, stirring to coat the potatoes with the leek mixture.

4. Simmer until tender

   4. Pour in the *vegetable broth* and bring to a gentle boil. Reduce heat and simmer *15 to 20 minutes*, until the potatoes are *very tender*.

5. Blend the soup

   5. Turn off the heat and, if needed, move the pot off the burner. Blend the soup in the pot with an immersion blender until *smooth and creamy*, keeping the blender fully submerged to reduce splashing.

6. Finish with cream and dill

   6. Return the pot to *low heat*. Stir in the *heavy cream* and warm for *3 to 5 minutes* without boiling. Add the *fresh dill* and stir until evenly mixed.

7. Serve

   7. Taste for seasoning, then serve the soup *hot* as a creamy Finnish lunch or dinner soup.