Cold potato and leek soup

potato and leak soup

DINNER / 1 H 25 MIN / 4 PAX / EASY 


  • 4 large potatoes, chopped
  • 2 leeks, sliced thinly
  • 2 tsp butter
  • 2 teaspoons salt
  • 1 dl vegetable broth 
  • ½ dl milk
  • chopped fresh chives for garnish 
  • cayenne pepper
  • creme fraiche


  1. In a large saucepan, add the butter, and melt over medium heat.
  2. Add the leeks and salt, reduce heat to medium-low and soften for about 20 minutes until pastelike. 
  3. Then add the potatoes, and broth, and simmer for 30 minutes until potatoes are soft.
  4. Blend the mixture and add the milk. Heat over medium heat and add more salt if needed and cayenne pepper. 
  5. Let cool in the refrigerator, and then eat cold. 
  6. Serve with a drizzle of creme fraiche and a sprinkle of chopped chives. 

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Recipe by Cynthia Hule.