A humble, deeply satisfying Swedish farmhouse soup of potatoes, leek and smoked pork — thick, creamy and built for cold weather.
Potatissoppa is the ultimate Scandinavian comfort dish — simple ingredients transformed by long, patient simmering into something deeply warming. In Swedish farmhouse cooking, the smoked pork (rökt fläsk) was often the only meat available in winter, and it flavoured the whole pot. The result is a thick, slightly creamy soup where potato starch and leek sweetness carry the smoky depth. Served with a thick slice of knäckebröd (crispbread) or rye bread, it is Tuesday's school lunch across Sweden and Sunday supper at a midsummer cabin.
Serves 4
In a large pot, cook smoked pork in butter over medium heat until lightly golden, 4 min. Remove with a slotted spoon and set aside.
Add onion and leek to the pot. Cook in the pork fat 6 min, stirring, until soft but not coloured.
Add potatoes, thyme, white pepper and stock. Bring to a boil then simmer 25 min until potatoes are very tender.
Use a potato masher or stick blender to break down about half the soup — you want a thick, chunky texture, not a smooth purée. Stir in cream.
Do not fully blend — the texture of whole potato pieces is part of the dish.
Return smoked pork to the pot. Taste and adjust seasoning. Ladle into bowls and top generously with snipped chives. Serve with rye bread or crispbread.
Floury potatoes (like King Edward or Maris Piper) break down partially when cooked, naturally thickening the soup.
If your smoked pork is very salty, taste before adding any extra salt.
Vegetarian: omit pork, use vegetable stock and add smoked paprika for depth
Add diced carrot and celeriac for a more complex flavour base
Stir in a spoonful of crème fraîche instead of cream for a tangier finish
Keeps 4 days refrigerated. The soup thickens further when cold — add a splash of stock or water when reheating.
Potato soup has been a fixture of Swedish weekday cooking since potatoes were introduced to Sweden in the 18th century and rapidly became a dietary staple. The combination with smoked pork was a natural pairing given Sweden's long tradition of charcuterie and cold-smoking.
Yes — smoked streaky bacon works perfectly and is easier to find. Look for a smoky, dry-cured variety rather than wet-cured for the best flavour.
Per serving · 4 servings total
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