A thick, warming potato soup enriched with cream, leeks, and nutmeg, a staple of Liechtensteiner winter cooking served with crusty bread.
Ingredients
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800g floury potatoes, peeled and diced
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2 leeks, white and light green parts, sliced
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1 large onion, diced
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2 tbsp butter
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1L vegetable broth
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200ml cream
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1 pinch nutmeg
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Salt and white pepper
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Fresh chives for garnish
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Croutons for serving
Instructions
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1
Melt butter in a large pot and sauté onion and leeks over medium heat until softened, about five minutes.
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2
Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for twenty minutes until potatoes are very tender.
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3
Mash roughly with a potato masher for a rustic texture, or blend partially for a smoother consistency, leaving some chunks.
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4
Stir in cream and nutmeg. Season with salt and white pepper to taste. Heat through without boiling.
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5
Ladle into warm bowls and garnish generously with fresh chives and croutons.
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6
Serve with thick slices of crusty bread on the side for a complete winter meal.
Did You Know?
Liechtenstein is so small that during the potato harvest season, the aroma of cooking potato soup can seem to fill the entire country.