Liechtensteiner Leek and Potato Soup (Liechtensteiner Lauch-Kartoffelsuppe)

This Liechtensteiner Lauch-Kartoffelsuppe (Liechtensteiner Leek and Potato Soup) is a comforting and hearty dish that is perfect for a chilly day. The combination of leeks and potatoes creates a creamy and flavorful soup that is sure to warm you up.

Liechtensteiner Leek and Potato Soup (Liechtensteiner Lauch-Kartoffelsuppe)

Ingredients

  • 2 leeks, sliced
  • 3 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 olive oil until softened.
  2. Add the diced potatoes and vegetable broth to the pot.
  3. Simmer for 20 minutes or until the potatoes are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in the heavy cream and season with salt and pepper.
  6. 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
35g
Protein
5g
Fat
10g

Supplies

Large pot Immersion blender Soup ladle

Tools

Cutting board Knife Spatula

Serving suggestions

Serve the soup with a side of crusty bread or a simple green salad for a complete meal.

Tips & tricks

For a lighter version, you can use half-and-half or milk instead of heavy cream.

Cost

$10