German Leek and Potato Soup Recipe - Allrecipes.com
German Leek and Potato Soup Recipe
  • READY IN ABOUT hrs

German Leek and Potato Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
  2. Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2003

Incredibly delicious.. I am in Germany where leeks are plentiful and cheap.. I tried this kind of soup at a german restaurant and wanted to duplicate the recipe and this one is very close.

 
Most Helpful Critical Review
Jan 05, 2003

Too much butter not enough flavor. Mid-way through cooking, I had to add chicken broth and dill. It still wasn't very flavorful.

 
Apr 26, 2008

This seemes a good, basic, potato soup, but bland. I made it once per the recipe. When I made it again, instead of a ham bone, I used ham chunks and added garlic and onion powder as well as a LOT more thyme in it. I also just used my hand mixer so it would still be chunky but creamy. I took it to a church social and it was a hit.

 
Jan 17, 2005

Delicious! Used fat free half and half (instead of cream) and 1/4 cup butter to cut down on calories/fat.

 
Dec 29, 2009

This was a great base to a perfect soup. I used a ham steak instead of bone and after cut it up and added to soup. I also added 2 tbsp of bacon bits and it gave a great smokey flavour. Also, substituted half of the water with low sodium chicken stock and last but not least during boiling I added one carrot and one celery and pulled out half of each before blending. I am allergic to dairy and my husband is not. I and did not add the cream to mine and added some for his...and wow on both soups! So you don't have to add the cream if you don't want it, its a great soup both ways.

 
Nov 29, 2010

Served this at an Oktoberfest dinner party and it was a hit. It even got a stamp of approval from a German guest. I took some of the suggestions and substituted half of the water for chicken broth, and also added more seasonings. I didn't have a ham bone, so I used some cubed ham which I left in when i pureed it. Will definitely make again.

 
Oct 12, 2007

I love this soup! The ratio of leeks to other ingredients gave it a very delicate "leeky" flavor that is not overpowering. I also used the best chicken stock that I could buy...my latest kick is to use the expensive stocks for a GOOD soup base and I highly recommend it. Serve with some crusty bread and a good wine....mmmmm!

 
Sep 16, 2010

I have tried this recipe and I found it is a great base for how ever you want to do with it, I used a ham that I had cooked and had froze the left over, with the juices, and a little pineapple as well as cloves, I had taken them out before I put the ham and the juices in with this recipe, I had to double the recipe and I added 1 cup of heavy cream then 1 cup of fat free half and half, and the results were amazing, everything remains the same, I have none left, everyone wanted more, but there is no more :-( great, great recipe Thank you so much for sharing sincerely cindy

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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