Saxon Leek and Potato Soup (Póréhagyma Krémleves)

Póréhagyma Krémleves, also known as Saxon Leek and Potato Soup, is a traditional dish from Transylvanian Saxon cuisine. This creamy and comforting soup is perfect for a chilly evening and is sure to warm you up from the inside out.

Saxon Leek and Potato Soup (Póréhagyma Krémleves)

Ingredients

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

Instructions

  1. In a large pot, melt the butter over medium heat.
  2. Add the sliced 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, puree the soup until smooth.
  6. Stir in the heavy cream and season with salt and pepper to taste.
  7. 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
200 per serving
Carbohydrates
25g
Protein
5g
Fat
8g

Supplies

Large pot Immersion blender

Tools

Cutting board Knife Spatula

Serving suggestions

Serve the Póréhagyma Krémleves with crusty bread or a side salad for a complete meal.

Tips & tricks

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

Cost

$10