Ingredients for Bavarian Potato Leek Soup
- 4 tablespoons butter
- 2 cups sliced leeks
- 2 pounds peeled and diced potatoes
- 1 medium onion, chopped
- 6 cups vegetable or chicken stock
- 1 teaspoon salt
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1/4 teaspoon freshly ground white pepper
- 1 teaspoon dried marjoram
- fresh chives or parsley (optional)
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How to Make Bavarian Potato Leek Soup
- Melt 4 tablespoons of butter in a large soup pot over medium heat.
- Add 2 cups of sliced leeks and 1 medium onion, chopped.
- Sauté gently for 8-10 minutes, until softened but not browned, stirring occasionally.
- Add 2 pounds of peeled and diced potatoes, 6 cups of vegetable or chicken stock, 1 teaspoon of salt, and 1 teaspoon of dried marjoram.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the potatoes are easily pierced with a fork.
- Reduce heat to low, stir in 1 cup of half-and-half. Simmer uncovered for 10 minutes, stirring frequently to prevent sticking.
- Stir in 1/2 cup of heavy cream and 1/4 teaspoon of freshly ground white pepper just before serving. Use a potato masher to partially mash the soup, leaving some potato chunks for texture. Alternatively, use an immersion blender for a completely smooth soup.
- Serve warm or chilled. Garnish with fresh chives or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
44g
Carbs
9g
