German Leek and Carrot Soup (Lauch-Möhren-Suppe) Recipe
Lauch-Möhren-Suppe is a simple vegetable soup that in Germany is often cooked on weekdays as a quick lunch or dinner. It is delicate, slightly sweet from the carrots and aromatic thanks to the leek. The consistency is like a thick broth with soft vegetables, something between a Polish vegetable soup and a light cream soup.
This soup uses just a few basic vegetables to create a comforting, aromatic meal that fits perfectly into a busy weekday schedule. The natural sweetness of carrots and the gentle sharpness of leek make it flavourful without being heavy.
Chef's tips
Slice the leek carefully and rinse it well between the layers to remove any sand or soil. Use a good-quality vegetable stock, as it forms the flavour base of the soup. If you add cream, temper it first with hot soup so it stays smooth.
How to serve
Serve the soup in deep bowls with a generous sprinkle of fresh parsley and a slice of crusty bread. For a more filling version, add cooked grains such as barley or millet directly to the bowl.
Ingredients
- leek only the white and light green part - 2 pieces
- carrot medium-sized - 3 pieces
- potatoes medium, floury - 3 pieces
- onion small - 1 piece
- vegetable stock homemade or from a cube - 1 l
- vegetable oil for sautéing the vegetables - 2 tablespoons
- cream 12–18% fat, optional - 80 ml
- bay leaf - 1 piece
- allspice - 3 berries
- salt to taste
- pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Clean the leek, cut off the dark green leaves, slice it lengthwise and rinse thoroughly between the layers under running water. Cut into half-moons.
- Peel the carrots and potatoes, rinse and cut into small cubes. Peel the onion and finely chop it.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for about 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the chopped leek and sauté for another 3–4 minutes, stirring, until it softens slightly and becomes fragrant.
- Add the carrots and potatoes to the pot and mix with the leek and onion. Sauté for another 2–3 minutes so the vegetables warm through slightly.
- Pour in the stock, add the bay leaf and allspice. Bring to the boil, then reduce the heat and simmer gently for about 15–18 minutes, until the carrots and potatoes are soft and easily pierced with a fork.
- Remove the bay leaf and allspice. If you want the soup slightly thickened, scoop out 2–3 tablespoons of vegetables with some broth, blend until smooth and pour back into the pot, stirring.
- Add the cream (first mix it in a mug with a few tablespoons of hot soup so it doesn’t curdle), then pour into the pot and heat through, but do not bring to a vigorous boil.
- Season the soup with salt and pepper to taste. Serve hot, sprinkled with chopped parsley.
Storage
Leftover soup can be stored in the fridge for up to 3 days. Reheat gently without boiling hard, especially if it already contains cream. Freeze only the version without cream for the best texture after thawing.
