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.

Creamy Leek and Potato Soup (Cremige Lauch-Kartoffelsuppe)

Ingredients

  • 2 leeks, sliced
  • 4 potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the leeks in a bit of olive oil until softened.
  2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  3. Using an immersion blender, blend the soup until smooth.
  4. Stir in the heavy cream and season with salt and pepper to taste.
  5. 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