German Leek and Potato Soup (Lauchcremesuppe)
Serves 810 mins prep20 mins cook
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.
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Instructions
0 Remove the roots of the leeks, then cut the leeks in half lengthwise. Open up the layers with your fingers and wash them out. 5 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. 1 Peel the potatoes and cut them into 1-inch chunks. This way they will cook faster. 2 Over medium heat, add butter and leeks to a large stock pot and cook leeks for a few minutes, stirring occasionally. 6 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. 7 Add cream, nutmeg, and cayenne and puree. Season to taste with salt and pepper. 3 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.View original recipe