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Lemon potato soup with leek and tarragon | NordMad
Soup

Lemon potato soup with leek and tarragon | NordMad

A fresh, elegant potato soup with leek, lemon, and tarragon. Silky smooth with a bright acidity and delicate herbal notes.

EverydayDinnerFamily TimeWinterMidsummerWinter break
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40 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.3 lb 600 g potatoes, diced
  • 1 stk 1 leek, sliced
  • 1 tbsp 1 tbsp butter
  • 3⅓ cup 800 ml vegetable broth
  • 1 stk 1 lemon, juice and finely grated zest
  • 1 tbsp 1 tbsp fresh tarragon, finely chopped
  • ¾ tsp ¾ tsp salt
  • ¼ tsp ¼ tsp pepper

Instructions

  1. 1

    Sauté the leek

    1. Melt the butter in a pot.
    2. Cook the leek gently without letting it brown.
    5 min
    Medium heat
    Pot
  2. 2

    Cook the potatoes until tender

    1. Add the potatoes and broth.
    2. Simmer until the potatoes are completely tender.
    20 min
    Medium heat
    Pot
  3. 3

    Blend and season

    1. Blend the soup completely smooth.
    2. Add the lemon juice, lemon zest, and tarragon.
    3. Season with salt and pepper.
    5 min

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Details

Nutrition

Calories

240kcal

Protein

5g

Fat

7g

Carbs

36g

Serving Size

450g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Serve with a drizzle of olive oil and a little extra fresh tarragon.

Side Pairings

  • • Toasted bread

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge for up to 3 days.

Tips

Preparation

  • • Wash the leek thoroughly; dirt can hide between the layers.

Cooking

  • • Add the lemon and tarragon after blending to keep their flavor fresh.

Serving

  • • Grate lemon zest directly over each bowl for the best aroma.

Variations

Flavor

  • Fresh and aromatic

Health

  • Vegetable-rich

Method

  • Stovetop soup

Toppings

  • Tarragon and lemon zest

Author

C

Camilla

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Comments

Author

C

Camilla