German Leek and Potato Soup Recipe

Name: German Leek and Potato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup chopped onion; 0.5 cup butter; 1 cup chopped leeks; 8 potatoes, peeled and sliced; 6 cups water; 0.5 teaspoon fresh thyme; 1 ham bone; 1 cup heavy cream; salt and pepper to taste

Cook Time: 50 minutes

Ingredients

1 cup chopped onion
cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
teaspoon fresh thyme
1 ham bone
1 cup heavy cream
Salt and pepper to taste

Directions

In a large pot over medium heat, cook the chopped onions in butter until they become translucent.
Add the chopped leeks, sliced potatoes, water, fresh thyme, and the ham bone to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat. Cover the pot and let it simmer for 20 to 30 minutes, or until the potatoes are tender.
Once the potatoes are tender, remove the ham bone from the pot. Using a blender or food processor, puree the soup until smooth.
Return the soup to the pot. Stir in the heavy cream, and season with salt and pepper to taste. Heat the soup through and serve.

Nutrition Facts

Per Serving (1/8 of recipe):

Calories: 382
Total Fat: 23g (29% Daily Value)
Saturated Fat: 14g (71% Daily Value)
Cholesterol: 71mg (24% Daily Value)
Sodium: 104mg (5% Daily Value)
Total Carbohydrates: 42g (15% Daily Value)
Dietary Fiber: 4g (14% Daily Value)
Total Sugars: 3g
Protein: 4g (9% Daily Value)
Vitamin C: 16mg (18% Daily Value)
Calcium: 46mg (4% Daily Value)
Iron: 1mg (4% Daily Value)
Potassium: 698mg (15% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you follow a medically restrictive diet, please consult a healthcare provider before preparing this recipe.

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.

Origin and History

German leek and potato soup, known as "Lauch-Kartoffelsuppe," has a long history in German cuisine. It originates from rural Germany, where hearty and filling soups were essential for cold winters. This dish, like many German comfort foods, was traditionally prepared with simple, local ingredients such as potatoes, leeks, and leftover ham bones. Potatoes, a staple in German kitchens since their introduction in the 18th century, provide the perfect base for this warming and nourishing soup. Over the years, this soup has evolved, with variations depending on regional preferences and available ingredients.

Regional Variations

While the basic ingredients of leeks, potatoes, and ham are common across Germany, regional variations exist. In Bavaria, for example, the soup may be enhanced with the addition of sauerkraut or sausage, giving it a heartier, more robust flavor. In other regions like the North, the soup might include more herbs and be served with a dollop of sour cream or a slice of rye bread on the side. Each region adds its personal touch to make this soup a reflection of local tastes and traditions.

Distinctive Features

What sets German leek and potato soup apart from similar dishes is its unique combination of ingredients and the method of preparation. Unlike French potato leek soup, which is typically pureed and smooth, the German version is often chunky, with pieces of ham and leeks adding texture. The addition of the ham bone, which infuses the broth with rich, savory flavors, is another distinguishing factor. Additionally, this soup is made creamy with heavy cream, making it a comforting and indulgent meal, especially during the colder months.

Where to Serve It

German leek and potato soup is a beloved dish in Germany, commonly served in homes, local restaurants, and during festive gatherings. It's typically enjoyed in the winter months, where its warmth and richness provide comfort against the chill. In restaurants, its often served as a starter or light main dish, accompanied by crusty bread or freshly baked pretzels. It's also a popular choice for holiday meals, particularly around Christmas and New Years, when hearty meals are customary.

Fun Facts

Leeks have been used in cooking for over 4,000 years and were favored by the ancient Egyptians and Romans.
Potato-based soups are a staple across Europe, with many countries having their own variations, such as the French "Vichyssoise" or the Irish "Potato and Leek Soup."
The ham bone used in this soup is an excellent way to make use of leftover holiday ham, enhancing the flavor of the broth and adding a savory depth.
In some parts of Germany, this soup is served with a sprinkle of crispy bacon on top, adding an extra layer of flavor and texture.

Conclusion

German leek and potato soup is a perfect example of how simple ingredients can be transformed into a comforting and flavorful dish. Its rich history, regional variations, and unique preparation methods make it a cherished part of German cuisine. Whether you enjoy it with the traditional creamy texture or prefer to add a smoky twist with bacon, this soup is sure to warm you up on even the coldest days.

FAQ about German Leek and Potato Soup Recipe

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you'd like to store it for a longer period, you can freeze it for up to 3 months. To reheat, simply thaw and warm it up on the stovetop or in the microwave.

Yes, this soup can be made ahead of time. In fact, the flavors tend to deepen and improve after sitting for a few hours or overnight. If making it in advance, store it in the fridge and reheat when you're ready to serve.

If you prefer a thicker soup, you can add more potatoes or use an immersion blender to blend it less, leaving more chunks. Alternatively, adding instant potatoes can also help thicken the soup to your desired consistency.

Yes, you can omit the heavy cream for a lighter version of the soup. Some alternatives include using half-and-half, whole milk, or a non-dairy substitute like coconut cream or oat milk. The soup will still be creamy without the cream.

Yes, you can freeze this soup. To freeze, allow it to cool completely before transferring it to an airtight container. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove. Keep in mind that the texture may change slightly after freezing, but the flavor will remain excellent.

If you don't have a ham bone, you can substitute it with diced ham, bacon, or even a ham steak. For a vegetarian option, you could use vegetable broth and smoked paprika for a hint of smokiness.

Absolutely! You can add vegetables like carrots, celery, or parsnips to give the soup more depth. Simply chop them into small pieces and add them along with the leeks and potatoes. Just make sure they cook through before you puree the soup.

For the best texture, use starchy potatoes like Russets. These potatoes break down easily and help thicken the soup. You can also use Yukon Gold potatoes if you prefer a slightly creamier texture.

The potatoes are ready when they are fork-tender, which typically takes 20-30 minutes of simmering. If a fork easily slides into a potato slice, it's time to remove the ham bone and blend the soup.

Yes, you can add some spice by including a pinch of cayenne pepper, smoked paprika, or a finely chopped chili pepper. You can also add black pepper to taste to give the soup a bit of heat.

If your soup turns pink, it's likely because the ham bone was pureed along with the vegetables. Make sure to remove the ham bone before blending to avoid this issue and achieve a smooth, creamy texture.

Comments

Christine Adams

08/05/2022 02:11:20 AM

Based on a recommendation from another reviewer, I seared the ham bone before simmering it in 6 cups of chicken broth instead of water. I followed the rest of the recipe as directed. The dish turned out to have a pleasant, albeit subtle, flavor, earning it a 4-star rating from me. However, I was craving a heartier German taste, so I decided to enhance it by incorporating chopped ham and adding a dollop of sauerkraut (2-3 tablespoons) to each serving. This simple addition transformed the dish into something truly spectacular.

Jerry Campbell

11/15/2024 02:17:14 PM

Great recipe! I followed the recipe using 4 cups of chicken stock and dried thyme, and added leftover ham and a bay leaf for extra flavor. After blending it with an immersion blender and adjusting the salt and pepper, it turned out delicious even without the cream. My daughter, who is on the Noom diet, loved it!

Edward Scott

08/10/2023 05:22:07 AM

Rewritten review: This recipe served as an excellent foundation for a delicious soup. Instead of using a bone, I opted for a ham steak which I cut up and added to the soup. To enhance the flavor, I included 2 tablespoons of bacon bits, giving the soup a delightful smokey taste. Additionally, I substituted half of the water with low sodium chicken stock. While the soup was boiling, I threw in a carrot and a celery stalk, removing half of each before blending. Due to my dairy allergy, I omitted the cream from my portion and added it to my husband's. Both variations of the soup turned out amazing! You can skip the cream if you prefer, as the soup is fantastic either way.

Anthony Campbell

08/30/2024 03:30:37 PM

Wow! This ham and potato soup recipe was absolutely delicious! I had some leftover ham and used the bone to make this soup, and it turned out fantastic. I used red russet potatoes and a generous amount of leeks, along with white cooking wine, chicken broth, and water. I added a touch of dried thyme and simmered it all together for about 45 minutes before blending it with a hand mixer. The soup turned out so flavorful, especially with the extra ham I added at the end. My husband loved it so much that he wants me to make this soup again soon!

Kathleen Jones

05/05/2025 08:26:40 AM

Here is the rephrased review: The recipe instructs to blend the ham together with the potatoes and leeks, resulting in a rather unappealing pink soup. Some brave souls who tasted it found it to be quite bland, with the off-putting color being a major hurdle. It seems like there might be a mistake in the instructions. We plan on trying a different approach, making a traditional potato leek soup and adding ham chunks at the end instead.

Jason Rivera

02/28/2025 04:37:26 AM

This recipe for potato soup initially seemed promising, but turned out to be rather bland. I followed the instructions the first time I made it, but the flavor was lacking. The next time I made it, I made some adjustments by using ham chunks instead of a ham bone and enhancing the seasoning with garlic and onion powder, along with a generous amount of thyme. I also used a hand mixer to achieve a creamy yet chunky texture. When I brought this revamped version to a church social, it was a big hit!

Barbara Phillips

01/07/2024 05:23:18 PM

Simple and fantastic recipe! I appreciate its straightforward nature. I did add a sprinkle of paprika for a touch of flair on top. So good! 😄

Cook Time: 60 minutes