Potato and leek soup as a warming autumn recipe with seasonal ingredients and strong flavours
Autumn Recipe

Potato and leek soup

Leek, onion and potatoes are sweated in butter, boiled in vegetable broth until soft and pureed with cream. Steam the leek only lightly and do not boil the soup too much after pureeing to keep the taste and colour clean. A part of the potatoes can remain as a garnish, toasted bread cubes fit as a topping.

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Total time 40 min
Calories 340 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing potato and leek soup properly

Steam the leeks only until light and do not boil the soup too much after pureeing, so that the flavour and colour remain clean. Leek, onion and potatoes are sweated in butter, boiled in vegetable broth until soft and pureed with cream, partly or completely. A portion of the potatoes can remain as a garnish, toasted bread cubes fit as a topping.

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Recipe

Potato and leek soup

Leek, onion and potatoes are sweated in butter, boiled in vegetable broth until soft and pureed with cream, either partially or completely. Steam the leek only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Peel and dice potatoes, wash the leeks thoroughly lengthwise and cut into rings, dice the onion. Heat vegetable stock and provide cream and nutmeg for later flavour.

  2. 2

    Prepare

    Leek, onion and potatoes are sweated in butter, boiled in vegetable stock until soft and pureed with cream, either partially or completely.

  3. 3

    Check for doneness

    Steam the leeks only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.

  4. 4

    Serve

    Puree a part of the soup and connect it again with the leek rings. Stir in the cream, just warm gently and fill into preheated bowls with fresh pepper.

Kitchen know-how

Tips for Potato and leek soup

Important for potato and leek soup

Steam the leeks only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.

Variations

How to adapt this recipe

Some of the potatoes can remain as a topping, while toasted bread cubes can be used as a topping.

Nutrition per serving

340kcal
43.0 gCarbohydrates
9.0 gProtein
14.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Potato and leek soup

Weigh the potatoes, prepare the leeks and keep the onions separately, and then start the main cooking process for the potato and leek soup.

Steam the leeks only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.

Cool the potato and leek soup quickly. If reheated, observe: Steam the leek only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean. Heat the leeks only once completely.

Some of the potatoes can remain as a topping, while toasted bread cubes can be used as a topping.

Keep cooking

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