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Kartoflusúpa (potato soup): recipe illustration
Soups

Kartoflusúpa (potato soup)

A creamy soup of potato and leek, enriched with cream and served piping hot. It's a homey comfort typical of the islands, often eaten in winter with rye bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

395 kcal per serving

Protein
6.7 g
Carbohydrates
31.3 g
of which sugars
6.1 g
Fat
25.3 g
of which saturated fat
16.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes and cut them into large cubes, then finely slice the onion and the well-washed leeks.
  2. Melt the butter in a large saucepan and sweat the onion and leek for 5 minutes over low heat without colouring.
  3. Add the potatoes, stir, and pour in the hot stock.
  4. Bring to a boil, then simmer for 20 minutes until the potatoes mash easily.
  5. Blend the soup with a hand blender until smooth.
  6. Return to low heat, stir in the cream, adjust the seasoning with salt, pepper and nutmeg, and serve straight away.

Variations and tips

Smoked version. Add 100 g of diced smoked bacon to fry with the onion.

With what's easy to find. Replace the thick cream with whole liquid cream, heating it without boiling.

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Original Ecomely recipe.