German Leek and Potato Soup (Lauchcremesuppe)

Name: German Leek and Potato Soup (Lauchcremesuppe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: German
Ingredients: Leek; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Land O Lakes Butter, with Olive Oil & Sea Salt; Talking Rain AQA Water, 9.5 pH; Better Than Bouillon Culinary Collection Adobo Base; Nestle Table Cream; McCormick® Ground Cayenne Red Pepper; O Organics Nutmeg, Organic, Ground; O Organics Parsley, Organic

Serves 8

10 mins prep

20 mins cook

30 mins total

This simple creamy leek and potato soup recipe is a simple favorite that I grew up with in Germany. It's ready in about half an hour and I love the mild onion flavor from the leeks in this soup, paired with the creaminess of the potatoes and heavy cream. A bit of ground nutmeg and cayenne sets this leek and potato soup apart and gives it a unique flavor profile.

I like to garnish my leek soup with parsley oil made from fresh parsley and avocado oil. It instantly elevates this simple soup and is sure to impress. But it will taste great without it, too.

Serve with some fresh sliced bread such as my German sourdough rye bread.

0 servings

leeksLarge, or use 5 smaller leeks.

potatoesLarge. I used Yukon gold potatoes in my recipe, which are a waxy potato, but you can use any potatoes you have.

tbspbutter

fl ozwater

tbspbouillon

fl ozcreamplus a bit more for garnish

pinchground cayenneIt adds a subtle, smoky spice note, but does not make the soup spicy.

tspground nutmeg

fresh parsleypuree parsley leaves with avocado oil to make a parsley oil for garnish like I did or use chopped leaves as the garnish

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Remove the roots of the leeks, then cut the leeks in half lengthwise. Open up the layers with your fingers and wash them out.

leeks

Cut the leeks into half rings. You will use all of the white parts and any light green parts. It doesn't matter so much if they are larger pieces because you will puree this soup anyways.

Peel the potatoes and cut them into 1-inch chunks. This way they will cook faster.

potatoes

Over medium heat, add butter and leeks to a large stock pot and cook leeks for a few minutes, stirring occasionally.

tbsp butter

Add 2 liters/quarts of water, cut up potatoes and 1 tablespoon of bouillon paste (or use 2 quarts of veggie or chicken stock). Bring to a boil, then simmer for 10 minutes.

tbsp bouillon

fl oz water

Add cream, nutmeg, and cayenne and puree. Season to taste with salt and pepper.

fl oz cream

pinch ground cayenne

tsp ground nutmeg

You can optionally garnish the soup with some homemade parsley oil and cream. The parsley oil adds such a pretty accent color and a delicious, herbal finishing note.

To make the parsley oil, puree a large handful of parsley leaves and 1/4 cup (about 60 ml) of avocado oil, then drizzle over the top.

fresh parsley