The Danish summer has been nothing but elusive – thats nicely said, so it has been cold and not really wether for barbecue. So the other day I asked my kids what they wanted for dinner and they said soup. So after a quick peak in the fridge I decided to make a potato and leek soup.

I had half a kg potatoes which I washed and peeled and cut into small cubes. Then I sliced the leek in halves and washed them thoroughly. The leeks were cut into slices. I diced one onion and one clove of garlic. Then I sautéed the leek, potatoes, onion and garlic in butter for 5 minutes. Then I poured 1,5 liters vegetables stock into the pot and let it simmer until all was tender. Put into the blender and make the liquid smooth and velvety. In the end I seasoned with salt, pepper and added some cream to give it a silky texture and taste. While making the soup I fried slices of bacon and roasted some pumpkin seeds  in the oven and fried some sage leaves in olive oil.

When the soup was blended all smooth I warmed it up and poured it into bowls. Then I sprinkled with crisp bacon, roasted pumpkin seeds and fried sage leaves. To top it off I drizzled with cream.

It was a great soup and the kids just loved it.

My recipe is for 4 hungry persons:

A tablespoon of butter

500 grams potatoes

500 grams leeks

1,6 – 2.00 vegetables stock

1 dl cream

salt and pepper

Crunch:

a packet of bacon

a handful of pumpkin seeds

a handful of sage leaves

Make the soup as described above. It is such a love dinner and very comforting . Better taste is hard to find.