Blaðlauks- og kartöflumauksúpa

Thick leek and potato soup

Here I have another recipe from Icelandic cuisine from the “always vegan” category.

I came across this recipe for a thick leek and potato soup in an Icelandic cookbook on the rummaging table in the second-hand shop in Reykjavík - and spontaneously fell in love with it because it is so wonderfully practical and down-to-earth.

Ingredients for 4 servings

4 - 5 stalks of leek

400 g new potatoes

1 - 2 onions

1 Tbsp vegetable margarine

1 tsp ground thyme

4 bay leaves

1 l vegetable broth

salt and pepper

Preparation

First wash and clean 2/3 of the leek and cut it into coarse pieces.

Wash the new, small potatoes thoroughly and quarter them.

Peel and roughly chop the onions.

Melt the margarine in a large soup pot and fry the roughly chopped vegetables and potatoes in the margarine.

Then add the thyme and bay leaves and pour the vegetable stock over everything.

Let the whole thing cook for about 20 minutes.

Then puree the soup thoroughly with the blender.

Add the remaining leek into very thin strips and simmer in the soup over low heat for about 10 minutes.

Season the soup with salt and pepper to taste and serve with fresh bread and margarine.

The preparation of the soup looks really colorful, with the potatoes, red onions and green leeks!

[Translated from here.]