Creamy Leek and Potato Soup (Cremige Lauch-Kartoffelsuppe)
This Cremige Lauch-Kartoffelsuppe (Creamy Leek and Potato Soup) is a classic Viennese dish that is perfect for a cozy night in. The combination of leeks and potatoes creates a rich and comforting soup that is sure to warm you up.
Ingredients
- 2 leeks, sliced
- 4 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, sauté the leeks in a bit of olive oil until softened.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Immersion blender Soup ladle
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the Cremige Lauch-Kartoffelsuppe with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For an extra indulgent touch, garnish the soup with a dollop of sour cream and a sprinkle of fresh chives.
Cost
$10