German cuisine · Soups & Stews

Potato Leek Soup

Creamy soup made from starchy potatoes and leek, seasoned with marjoram and rounded off with cream.

Ingredients · for 4 servings

• 700 g starchy potatoes
• 2 leeks
• 1 onion
• 1 l vegetable broth
• 150 ml cream
• 2 tbsp butter
• 1 tsp dried marjoram
• 1 pinch nutmeg
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 2 cm cubes, halve the leeks lengthwise, wash thoroughly and cut into thin rings; finely dice the onion.
2. Melt the butter in a large pot and sauté the onion with two-thirds of the leek over medium heat for 5–6 min, until everything is soft without browning.
3. Add the potato cubes, sauté briefly, pour in the vegetable broth and simmer covered for 20 min, until the potatoes fall apart when pierced.
4. Purée about half the soup finely with an immersion blender and stir back in — this makes it creamy while keeping some texture.
5. Stir in the remaining leek and the cream and simmer uncovered for another 5 min, until the leek is crisp-tender and the soup coats the ladle.
6. Season boldly with marjoram, nutmeg, salt and pepper and serve in deep bowls sprinkled with chopped parsley.