German Leek and Potato Soup (Lauchcremesuppe)

Method7 steps · about 40 min

1. 1

   Step 1: Trim the roots from 3 large leeks OR 5 smaller leeks. Halve lengthwise, open the layers and wash away trapped dirt.

   Uses 3 leeks (Large, or use 5 smaller leeks.)

2. 2

   Step 2: Slice the washed white and light-green leek parts into half rings. The soup will be puréed, so the pieces need not be finely cut.

   Uses washed trimmed leeks

3. 3

   Step 3: Peel the 3 large potatoes and cut into chunks about 2.5 cm /1 inch across.

   Uses 3 potatoes (Large. I used Yukon gold potatoes in my recipe, which are a waxy potato, but you can use any potatoes you have.)

4. 4

   Step 4: Melt 1 tbsp butter in a large stockpot over medium heat. Cook the prepared leeks for a few minutes, stirring occasionally.

   Uses sliced washed leeks · 1 Tablespoon butter

5. 5

   Step 5: Add the 2 litres water, prepared potato chunks and 1 tbsp vegetable bouillon paste. Bring to a boil, then simmer for about 10 minutes and until the potatoes are tender enough to purée; continue gently if needed.

   Simmer potatoes · 10 minUses butter-sautéed leeks · peeled potato chunks · 2 liters water · 1 tbsp vegetable bouillon paste

6. 6

   Step 6: Add 250 ml cream, ½ tsp ground nutmeg and the pinch of cayenne. Remove from the heat and purée with an immersion blender, keeping its head submerged to avoid hot splashes. Season to taste with the separate finishing salt and black pepper.

   Uses cooked leek-potato soup base · 250 ml cream for soup · 1 pinch ground cayenne (It adds a subtle, smoky spice note, but does not make the soup spicy.) · ½ teaspoon ground nutmeg · Salt to taste for finished soup · Black pepper to taste for finished soup

7. 7

   Step 7: Serve in 8 portions. For optional parsley (1 large handful) oil (¼ cup), purée the large handful of fresh parsley leaves with ¼ cup avocado oil, then drizzle a little over the soup. Add optional extra cream as desired. The soup can also be served without these garnishes.

   Uses finished creamy leek-potato soup · 1 large handful fresh parsley leaves for optional parsley oil · ¼ cup avocado oil for optional parsley oil (source approximates 60 ml) · Extra cream for garnish, optional, amount unspecified