Potato soup with onions

6 servings

30 minutes

Potato soup with onion is a delicate and velvety dish rooted in Japanese cuisine. Its base is aromatic leeks and potatoes, giving the soup a rich flavor with a hint of sweetness. The soup has a special texture thanks to potato starch and butter, creating softness and silkiness. Cream adds refinement, while chicken broth deepens the flavor. The dish is perfect for a cozy family dinner or leisurely lunch. Serving it with swirls of cream and fresh chives makes it not only tasty but also aesthetic. It warms on cool days and provides a sense of comfort.

Energy value per serving

• Calories: 384.7
• Proteins: 8.2g
• Fats: 27.4g
• Carbohydrates: 30.1g

Ingredients

• Leek: 1 kg
• Potato: 400 g
• Butter: 150 g
• Onion: 1 head
• Garlic: 3 clove
• Cream 48%: 4 tbsp
• Chicken broth: 750 ml
• Sea salt: to taste
• Ground white pepper: to taste

Cooking steps

1. Cut off and discard the roots and dark tops of the leek, leaving only a bit of the green part. There should be 700–800 g of leek left. Cut it in half lengthwise, then slice it thinly crosswise. Rinse the leek strips well in cold water and dry them. Peel the potatoes (300–350 g should remain after peeling) and rinse. First slice them, then cut into thin slices. Do not wash the slices — the starchy mixture will thicken the soup.

   Required ingredients:

   • Leek: 1 kg
   • Potato: 400 g

2. Heat 100 g of butter in a large, heavy pot over medium heat until it starts to foam. Add chopped onion and garlic, stir and cook for a couple of minutes until they begin to soften. Add leeks, season with salt, and mix well. Cover tightly and cook on medium or high heat for 8 minutes, stirring occasionally.

   Required ingredients:

   • Butter: 150 g
   • Onion: 1 head
   • Garlic: 3 cloves
   • Leek: 1 kg

3. Mix potatoes with leeks, then gradually pour in boiling chicken broth, one ladle at a time. Bring to a boil immediately, then cover and cook for another 8 minutes until the potatoes and leeks soften.

   Required ingredients:

   • Potato: 400 g
   • Leek: 1 kg
   • Chicken broth: 750 ml

4. Blend the soup in small portions until smooth, adding cream and remaining butter gradually (while the blender is running). Strain the soup through a sieve into a clean pot and gently heat without boiling.

   Required ingredients:

   • Cream 48%: 4 tablespoons
   • Butter: 150 g

5. Try seasoning with salt or pepper to taste. Serve garnished with cream curls and sprinkled with chopped green onions.

   Required ingredients:

   • Sea salt:  to taste
   • Ground white pepper:  to taste