German Leek and Potato Soup Homestyle Lauchsuppe Recipe
This is a delicate, creamy leek and potato soup, but without blending it into a smooth purée – the vegetables stay in small pieces. In Germany, such simple vegetable soups often appear during the week as a quick, warm lunch or dinner. The flavour is mild, slightly sweet from the leek and very homely.
A classic German-style vegetable soup that is simple, comforting and quick to prepare, with a creamy base but still visible pieces of vegetables for a rustic feel.
Chef's tips
Take your time sautéing the onion, leek and carrot – gentle cooking at the start builds a lot of flavour. If your stock is salty, add salt only at the end after tasting.
How to serve
Serve in deep bowls with fresh bread and a sprinkle of herbs. For a heartier meal, add a slice of smoked sausage on the side or stir in some cooked lentils.
Ingredients
- leek - 2 pieces
- potatoes peeled - 500 g
- carrot - 1 piece
- onion - 1 piece
- butter - 30 g
- vegetable stock - 1.2 l
- cream for cooking - 100 ml
- bay leaf - 1 piece
- marjoram dried - 0.5 teaspoons
- salt
- white pepper ground
Preparation
- Wash the leek thoroughly – cut it lengthwise, separate the layers and rinse under running water to remove any sand. Slice into half-moons.
- Peel the onion and carrot. Dice the onion finely, slice the carrot into thin half-moons. Peel the potatoes and cut them into cubes of about 1.5 cm.
- In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent.
- Add the leek and carrot, stir and sauté for another 4–5 minutes, until the leek softens and collapses slightly but does not brown.
- Add the potatoes, stir to combine with the vegetables, then pour in the stock. Add the bay leaf and marjoram.
- Bring the soup to a boil, then reduce the heat and simmer for 15–18 minutes, until the potatoes are tender but not falling apart.
- Remove the bay leaf. Pour in the cream, mix thoroughly and heat for another 2–3 minutes, without letting it come to a full boil.
- Season the soup with salt and pepper to taste. If you like, you can lightly mash a few potato pieces with a spoon in the pot to make the soup thicker.
- Serve hot, sprinkled with additional chopped leek or parsley, if you have it.
Storage
Store the cooled soup in the fridge for up to 3 days. Reheat gently, without boiling vigorously, so the cream does not split. Soup without cream can be frozen for up to 3 months.
