Potato and Leek Soup (Kartoffel-Lauch-Suppe)

Kartoffel-Lauch-Suppe, or Potato and Leek Soup, is a classic Viennese dish that is hearty, comforting, and perfect for a cold day. This creamy soup is packed with the flavors of tender potatoes and sweet leeks, making it a delicious and satisfying meal.

Potato and Leek Soup (Kartoffel-Lauch-Suppe)

Ingredients

  • 4 large potatoes, peeled and diced
  • 2 leeks, white and light green parts only, sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons butter

Instructions

  1. In a large pot, melt the butter over medium heat.
  2. Add the leeks and sauté for 5 minutes until softened.
  3. Add the diced potatoes and vegetable broth to the pot.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the potatoes are tender.
  5. Using an immersion blender, blend the soup until smooth.
  6. Stir in the heavy cream and season with salt and pepper to taste.
  7. Serve the soup hot, garnished with fresh herbs if desired.

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 bowls Serving ladle

Tools

Cutting board Knife Spatula

Serving suggestions

Serve the Kartoffel-Lauch-Suppe with a side of crusty bread or a fresh 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