I have been getting tons of requests for a Potato Leek Soup so here is my Nordic take on it!

This is inspired by a lot of the Nordic flavours I grew up eating – simple, fresh and humble ingredients. It has such a cozy and delicate flavour to it, and definitely fills you up! 

I see a ton of creamy and velvety potato leek soups, and while I do love those, there’s something about keeping the ingredients chopped like this that makes it feel like you’re almost eating a cozy stew. All the flavours work sooooo well together.

How to make Nordic Potato Leek Soup:

Step One: 

In a large pot over medium heat, add the chopped bacon and brown. Use a little bit of olive oil to help the bacon if you need. Once crispy, remove the bacon and keep the bacon fat in the pot.

Step Two:

Add 1 tbsp of butter to the pot and toss in the chopped potatoes, leek, and onion. Season with salt and pepper and continue to cook, stirring occasionally, for 5 minutes. Add garlic and stir for 2 more minutes.

Step Three:

Add in stock and water and bring to a bubble. Reduce the heat, and simmer on low partially covered for about 15 minutes (or until potatoes are tender, but not totally falling apart).

Step Four:

Add in fresh herbs – I recommend green onion, chives, and definitely fresh dill. 

Step Six:

Ladle into a bowl to serve and top with a dollop of sour cream, the bacon bits, cracked black pepper and more of the same herbs! Highly recommend stirring in the sour cream so the whole soup gets nice and perfectly creamy. Enjoy!

How to Store Nordic Potato Leek Soup:

This soup tastes even better the next day as the flavours have more time to blend. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little water or stock if the soup has thickened too much. If you’d like to freeze it, do so before adding the fresh herbs and sour cream. Thaw overnight in the refrigerator and warm up on the stove, then add the fresh herbs and a dollop of sour cream right before serving!

Tips & Tricks for making Nordic Potato Leek Soup:

• Low and Slow: Allow the soup to simmer gently. This not only tenderizes the potatoes perfectly but also melds the flavours together beautifully.
• Bacon Fat Magic: Don’t discard the bacon fat after browning the bacon. It adds such an incredible depth of flavour.
• Fresh Herbs: The addition of fresh herbs like dill, chives, and green onions bring so much freshness and brightness to the soup