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!
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!
- 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.
Start making German leek soup by placing a medium to a large pan over medium-high heat.
Sprinkle the powdered sugar on the pan.
Wait for the sugar to start melting and caramelizing.
Add the chopped leeks.
Sauté leeks for about five minutes.
Pour the white wine — use it to deglaze the pan as well.
Let the wine evaporate.
Add the stock, bay leaf, garlic, lemon peel, and dried thyme.
Bring to a boil, then simmer for ten minutes.
Combine flour with four tablespoons of cold water.
Add cream and mixed flour.
Simmer for two to three more minutes.
Remove 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 drained leeks to the soup, mix, and adjust the seasoning.
Transfer your German leek soup into bowls and serve!
- 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.
- 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!
German Leek Soup Recipe
- 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
- 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!
- 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.