Norwegian Potato Soup
Warm up your kitchen with the comforting embrace of Norwegian Potato Soup, a hearty and creamy dish that’s perfect for chilly days. This traditional Scandinavian recipe combines tender potatoes, sweet leeks, and earthy carrots, all simmered in a luscious blend of chicken or vegetable stock and heavy cream. Puréed to silky smoothness—or left slightly chunky for texture—and seasoned with a touch of white pepper, this soup delivers a rich yet delicate flavor profile. The optional garnish of fresh dill adds a vibrant, herbaceous note, making it a standout choice for both casual weeknight dinners and cozy gatherings. Ready in just 45 minutes and pairing beautifully with crusty bread, this Norwegian classic is a soul-soothing meal you’ll return to time and again.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Leek
- 1 medium Carrot
- 2 tablespoons Butter
- 4 cups Chicken or Vegetable Stock
- 1 cup Heavy Cream
- 1 teaspoon Salt
- 0.5 teaspoon White Pepper
- 2 tablespoons Fresh Dill (optional)
- 2 cups Water
Instructions
Peel and dice the potatoes into small, even-sized cubes. Rinse under cold water and set aside.
Trim the leek by removing the dark green leafy tops (save for stock if desired) and roots. Slice the leek lengthwise, rinse thoroughly to remove any grit, then chop into thin slices.
Peel and dice the carrot into small pieces.
In a large soup pot, melt the butter over medium heat. Add the chopped leek and carrot. Sauté for 5-6 minutes, stirring occasionally, until softened but not browned.
Add the diced potatoes to the pot and stir to combine with the leeks and carrots.
Pour in the chicken or vegetable stock and the water, then bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to purée the soup until smooth, or transfer the soup in batches to a countertop blender. If you prefer a chunkier soup, blend only part of the soup and leave some potato chunks intact.
Stir in the heavy cream, salt, and white pepper. Taste and adjust seasoning if needed.
Simmer the soup for an additional 5 minutes over low heat, stirring occasionally.
Serve hot, garnished with fresh dill if desired, alongside crusty bread or crackers.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6323 mg | 275% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 18.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4877 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
