I couldn’t resist creating a creamy, cheesy German Leek and Potato Soup that includes a surprising ingredient many cooks overlook.

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I fell for a bowl of German Leek And Potato Soup long before I learned to make it myself. I start with plenty of leeks, the soft ribbons that melt in the pot, and finish with grated Emmental for a silky, slightly nutty lift.

It reads like one of those Leek Recipes you scroll past, but then you taste it and you want another spoon. People ask what you did, and I still forget which batch was my favorite.

I messed it up at first, so trust me when I say small changes make a big difference.

Ingredients

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Leeks: mild sweet onion flavor high in fiber and vitamin K great for digestion.
Potatoes add body and creaminess, starchy carbs for energy and a comforting texture.
Butter brings richness and depth adds fat that carries flavor and smooth mouthfeel.
Cheese melts into silk, gives savory umami and some protein, its also a salty note.
Milk and cream make it velvety add calories and saturated fat for richness.
Stock adds savory depth, supplies sodium and minerals, keeps soup light when used sparingly.
Smoked bacon gives smoky salt and crisp texture boosts protein but adds fat and salt.

Ingredient Quantities

2 large leeks, white and light green parts, washed and thinly sliced

1 medium onion, finely chopped

2 medium potatoes (about 350 g), peeled and diced

2 tbsp unsalted butter

2 tbsp all purpose flour

4 cups (1 liter) chicken or vegetable stock

1/2 cup (120 ml) milk

1/2 cup (120 ml) heavy cream

1 cup (about 100 g) grated Emmental or Gruyere cheese

Salt and freshly ground black pepper, to taste

Pinch of ground nutmeg

2 tbsp chopped fresh chives or parsley

Optional: 3 slices smoked bacon, diced (for garnish)

How to Make this

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1. If using bacon, fry the 3 slices diced in a small skillet until crisp, drain on paper towel and set aside; keep a teaspoon of the bacon fat if you like extra flavor, otherwise skip it.

2. Clean the 2 large leeks well, thinly slice the white and light green parts, finely chop the 1 medium onion and peel and dice the 2 medium potatoes (about 350 g).

3. In a large pot melt 2 tbsp unsalted butter over medium heat (add that reserved bacon fat now if using), add the leeks and onion and sweat gently until soft and translucent, about 6 to 8 minutes; do not let them brown.

4. Add the diced potatoes, stir for a minute to combine so they get coated in the butter and leeks.

5. Sprinkle 2 tbsp all purpose flour over the vegetables and stir continuously for about 1 to 2 minutes to cook the raw flour taste.

6. Slowly pour in 4 cups (1 liter) chicken or vegetable stock while stirring, bring to a simmer and cook until the potatoes are very tender, about 15 to 20 minutes.

7. Use an immersion blender to puree the soup until mostly smooth but leave a bit of texture if you like, or transfer half to a blender and pulse back in.

8. Lower the heat and stir in 1/2 cup (120 ml) milk and 1/2 cup (120 ml) heavy cream, then add 1 cup (about 100 g) grated Emmental or Gruyere and stir until melted; do not let it boil after adding the dairy or the cheese can get grainy.

9. Season with salt, freshly ground black pepper and a pinch of ground nutmeg, taste and adjust seasoning or thickness with a splash more stock or milk if needed.

10. Serve hot topped with 2 tbsp chopped fresh chives or parsley and the crispy bacon if using, with slices of your favorite bread for dunking.

Equipment Needed

1. Small skillet for frying the bacon (optional)
2. Large heavy pot for cooking the soup
3. Chef’s knife for slicing the leeks, onion and potatoes
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula for stirring
7. Immersion blender or countertop blender for pureeing
8. Box grater for the cheese
9. Ladle and bowls for serving

FAQ

Can I make this soup vegetarian? Yes, swap the chicken stock for a good vegetable stock and skip the bacon. Add a few dried mushrooms or a splash of soy sauce while it simmers for extra savory depth, it really helps mimic that meaty flavor.

How do I get the soup smooth but still a little chunky? Mash some of the potatoes with a potato masher right in the pot, then pulse the rest briefly with a hand blender. That gives a creamy base with small chunks, dont over blend or it gets gluey.

What cheeses can I use instead of Emmental or Gruyere? Mild Swiss or fontina work well, even a sharp cheddar for more bite. Use a cheese that melts smoothly and grate it fresh so it melts evenly into the hot soup.

My soup is too thin, how do I thicken it? Simmer it longer uncovered so some liquid evaporates, or whisk in an extra tablespoon of butter mixed with a tablespoon of flour cooked briefly, stir into the hot soup until it thickens. Dont add too much flour at once or you'll get lumps.

Can I freeze this soup? You can freeze it without the cream, store in airtight containers up to three months. Thaw overnight in the fridge then stir in the cream and reheat gently, dont boil or the dairy might separate.

Best way to reheat without the cream splitting? Warm slowly over low heat and add the cream near the end, heat until just steaming. If it looks grainy whisk in a splash of milk to smooth it out, or remove from heat and whisk vigorously.

German Leek Soup Recipe Substitutions and Variations

Leeks: swap with scallions (green onions), a sweet onion, or shallot; fennel bulb also works if you don’t mind a faint anise note.
Potatoes: use cauliflower florets for a lighter, lower carb soup, or diced parsnip or turnip; sweet potato is ok too but it’ll make the soup a bit sweeter.
Butter: replace with olive oil, ghee for a richer, nutty flavor, or vegan butter or coconut oil for a dairy free version.
Emmental or Gruyere cheese: try Comte, Swiss, Fontina, or an aged mild cheddar, they melt well and give similar nuttiness.

Pro Tips

1. Clean the leeks like this: slice them then soak and swish in a big bowl of cold water to pull out all the grit, its annoying but worth it. Save the darker green bits for homemade stock later they add nice flavor.

2. If you use bacon, keep a teaspoon of the fat and add it with the butter at the start for a subtle smoky boost, but dont go overboard or it will steal the show from the leeks.

3. Grate the cheese as fine as you can and stir it in off heat so it melts smooth, dont let the soup boil after you add the dairy or the texture goes grainy. If it gets a bit grainy anyway, a splash of warm milk and gentle whisking usually fixes it.

4. Texture trick: puree most of the soup but leave some little potato bits for body, or for a silky finish push it through a fine mesh strainer, youll lose some heft but it looks and feels fancy. Adjust thickness with extra stock or milk rather than adding more flour its easier to rescue.