German cuisine · Soups & Stews

Cream of Leek Soup

Mild cream soup made from gently steamed leeks and potatoes, rounded off with crème fraîche.

Ingredients · for 4 servings

• 3 leeks
• 500 g floury potatoes
• 1 onion
• 900 ml vegetable stock
• 150 g crème fraîche
• 2 tbsp butter
• 1 pinch nutmeg
• 1 bunch chives
• Salt, pepper

Instructions

1. Halve the leeks lengthwise, wash thoroughly between the layers and cut into fine rings; set aside a small handful of the light green part for the garnish.
2. Peel and dice the onion and potatoes.
3. Melt the butter in a pot and gently sweat the onion and leek over low heat for 8 min. until soft, without browning them, so the flavor stays mild.
4. Add the potatoes, pour in the vegetable stock and simmer covered for 20 min. until the potatoes fall apart.
5. Sauté the reserved leek in a little butter for 2 min. until crisp-tender and set aside.
6. Purée the soup finely, stir in two-thirds of the crème fraîche, season with nutmeg, salt and pepper, and serve topped with the sautéed leek, the remaining crème fraîche and chive rings.