Swiss Potato Soup
A delicate, creamy soup of potato and leek, where simple alpine ingredients come together for a thick, silky texture and rich flavor.
Ingredients
- potato700 g
- leek2 pcs
- butter40 g
- vegetable broth1000 ml
- dry white wine200 ml
- cream300 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Rinse the leek thoroughly, slice it lengthwise and cut into thin strips; peel the potatoes and dice them into small cubes.
Melt the butter in a saucepan over medium heat, add the leek and sauté for about 5 minutes until softened but not browned.
Pour in the hot vegetable stock and dry white wine, bring to a boil, add the potatoes and reduce the heat.
Cover the pot loosely and simmer the soup over low heat for 20–25 minutes, until the potatoes are easily pierced with a fork.
Remove the pot from the heat and purée the soup with an immersion blender until smooth; don't blend longer than necessary, or the potatoes will turn gluey.
Stir in the cream, return the pot to low heat and warm the soup for 2–3 minutes without letting it come to a rolling boil.
Season with salt and black pepper, ladle into warmed bowls and serve hot.
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