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    Home » Recipes » Soups

    German Leek Soup

    Published: Jan 14, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    A creamy and cheesy soup to warm you up!  German Leek Soup is excellent as an appetizer or as a meal on its own.  Serve it with slices of your favorite bread, and you’ll surely ask for another bowl!  

    An overhead shot of a serving of German leek soup, showing its texture.

    If you like the authentic kartoffelsuppe (German potato soup) recipe, you will undoubtedly love this creamy leek soup!

    Not sure about you, but this is different from the typical leek soup recipe, where you use oil to saute the leeks.

    But rest assured; it is maximum deliciousness in every serving.

    Creamy, cheesy German leek soup never disappoints!

    IF YOU LIKE MORE TRADITIONAL GERMAN RECIPES, YOU WILL LIKE THESE POSTS!

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      German Potato Pancakes (Kartoffelpuffer)
    • Feature image for currywurst and curry ketchup recipe.
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    Ingredients

    All the ingredients you need to prepare German leek soup at home.
    • Powdered sugar – you will use this to jumpstart the caramelization of the leeks instead of oil.
    • Leeks – only the white and (very) light green parts; cut them in half lengthwise, then chop them in half circles (eight of an inch in width).
    • White wine – dry white wine to help in deglazing the pan.
    • Cream – double (or heavy) cream for this recipe.
    • Stock – vegetable stock is excellent for making this soup.
    • Garlic – one clove and keep it whole.
    • Lemon – you only need a small portion of the peel.
    • Flour – do not add it directly; mix it with cold water first.
    • Cheddar – you can grate it or cut it into tiny bits for this creamy leek soup recipe.
    • Butter – should be chilled, not softened.
    • Salt, pepper, dried thyme, and bay leaf – just use your favorite brands for seasoning.
    A pot of German leek soup, ready for serving.

    Preparation

    Start making German leek soup by placing a medium to a large pan over medium-high heat.

    Sprinkle the powdered sugar on the pan.

    Sprinkled powdered sugar for sauteeing chopped leeks for soup.

    Wait for the sugar to start melting and caramelizing.

    Add the chopped leeks.

    Sauteeing the leeks to prepare for creamy soup.

    Sauté leeks for about five minutes.

    Pour the white wine — use it to deglaze the pan as well.

    Adding white to the leeks for making German leek soup.

    Let the wine evaporate.

    Add the stock, bay leaf, garlic, lemon peel, and dried thyme.

    Adding the stock and seasoning for cheesy leek soup.

    Bring to a boil, then simmer for ten minutes.

    Combine flour with four tablespoons of cold water.

    Add cream and mixed flour.

    Adding the cream and the flour into the base for German leek soup.

    Simmer for two to three more minutes.

    Remove soup from heat and use a strainer to separate the liquid from the bits of vegetables.

    Separating the vegetables from the soup for pureeing creamy leek soup.

    Remove the garlic, lemon peel, and bay leaf from the strained vegetables.

    Transfer the soup back into the pan — but not yet in the heat.

    Add the cheddar cheese and use an immersion blender to puree the soup.

    Bits of cheddar cheese added to the pureed leek soup.

    Place the pan back in the heat and add the chilled butter.

    Stir and keep the pan in the heat until the butter melts.

    Add the drained leeks to the soup, mix, and adjust the seasoning.

    Transfer your German leek soup into bowls and serve!

    Two bowls of German leek soup, served with savory bread.

    Helpful tips

    • No need to wait for the sugar to caramelize completely.  As soon as you see it ‘starting’ to do so, you can add the chopped leeks right away.
    • If you don’t have an immersion blender, you can also use a stand blender to puree the soup.

    Be very careful, though, as the soup is extremely hot, so you need to let it cool a bit.

    A closer shot of a spoonful of creamy leek soup.

    Recipe variation

    • Light cream.  If you want a ‘lighter’ but still cheesy leek soup, you can use light cream (sometimes called ‘half and a half’) instead.
    • Fresh thyme.  A sprig of fresh thyme can be used instead of the dried one.  Remember to take the sprig out with garlic and bay leaf after straining them.

    Looks absolutely delicious right?  So, give this German leek soup recipe a try one of these nights!

    OR PERHAPS YOU LIKE TO GET IDEAS FROM THIS LIST OF SOUP RECIPES AROUND THE WORLD!

    IF YOU WANT MORE EUROPEAN RECIPES, CHECK OUT THESE RECIPES BY COUNTRY!

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    📖 Recipe

    Feature image for German Leek Soup, highlighting the creaminess of the soup-

    German Leek Soup Recipe

    A creamy and cheesy soup to warm you up!  German Leek Soup is excellent as an appetizer or as a meal on its own.  Serve it with slices of your favorite bread, and you'll surely ask for another bowl!
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: German
    Prep Time: 25 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4
    Calories: 305kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Strainer for Sifting
    • Immersion Blender

    Ingredients

    • 2 medium leeks, rinsed and chopped into half rings
    • 2 teaspoons powdered sugar
    • 1/2 cup white wine
    • 3 & 1/2 cups stock
    • 1/2 cup cream
    • 1 small dried bay leaf
    • 2 tablespoons flour
    • 1 strip lemon peel
    • 1/4 teaspoon dried thyme
    • 1 clove garlic
    • 3/4 cup cheddar cheese, chopped into bits
    • 4 teaspoons butter, chilled
    • salt and ground black pepper, to season

    Instructions

    • Place a medium to a large pan over medium-high heat.
    • Sprinkle the powdered sugar on the pan and wait for it to start melting and caramelizing.  
      (NOTE: It typically takes 7 to 8 minutes).
    • Add the chopped leeks and sauté leeks for about 5 minutes.
    • Pour the white wine. Use it to deglaze the pan and let it evaporate.
    • Add the stock, bay leaf, garlic, lemon peel, and dried thyme.
    • Cover the pan with a lid and bring to a boil, then simmer for 10 minutes.
    • Combine flour with 4 tablespoons of cold water.
    • Add cream and mixed flour, then continue simmering for 2 to 3 more minutes.
    • Remove leek soup from heat and use a strainer to separate the liquid from the bits of vegetables.
    • Remove the garlic, lemon peel, and bay leaf from the strained vegetables.
    • Transfer the soup back into the pan — but not yet in the heat.
    • Add the cheddar cheese and use an immersion blender to puree the soup.
    • Place the pan back in the heat and add the chilled butter.
    • Stir and keep the pan in the heat until the butter melts.
    • Add the leeks back, mix, and adjust the seasoning of the soup by adding salt and pepper.
    • Transfer your German leek soup into bowls and serve!

    Notes

    • Cook’s Tip #1:  No need to wait for the sugar to caramelize completely.  As soon as you see them ‘starting’ to do so, you can add the chopped leeks right away.

    Nutrition

    Calories: 305kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 1012mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1959IU | Vitamin C: 6mg | Calcium: 204mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Belle

      June 14, 2024 at 5:35 am

      5 stars
      It turned out great! I left out the lemon peel since I didn’t have any extra on hand.

      Reply
    5 from 1 vote

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