German Potato and Leek Soup

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Hearty potatoes, sweet sautéed leeks, and a rich, velvety broth—this rustic German soup is comfort in a bowl.

This soup is for the days when the sky hangs heavy and the garden rests. When you’re craving something warm but not fussy. It’s inspired by the traditional German Kartoffelsuppe—a humble, nourishing potato soup that leans into pantry staples and cool-season crops like leeks, onions, and root vegetables.

What makes this version special is its simplicity: no cream required (though you’re welcome to add it), just a well-seasoned broth, a slow sauté, and a blend of soft textures. I like to finish mine with chopped parsley and a swirl of olive oil or a spoonful of mustard for a little tang. It’s the kind of soup that tastes even better the next day—perfect for meal prep or slow Sundays.

Why You’ll Love This Recipe 💛

• Cozy and deeply satisfying without being heavy
• Naturally gluten-free and easily dairy-free
• Uses fall garden staples: potatoes, leeks, carrots, and celery
• Freezes beautifully and reheats like a dream
• Budget-friendly and nourishing

Quick Reference

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Dietary Info: Gluten-free, Vegetarian-friendly

Key Ingredients at a Glance:
🥔 Potatoes, 🧅 leeks, 🥕 carrots, 🌿 celery, 🧄 garlic, 🍃 herbs

Ingredients 🛒

• 2 tablespoons olive oil or butter 🫒🧈
• 2 medium leeks, white and light green parts only, cleaned and sliced
• 1 small yellow onion, chopped 🧅
• 2 cloves garlic, minced 🧄
• 2 medium carrots, peeled and sliced 🥕
• 2 celery ribs, diced
• 4 cups potatoes, peeled and cubed (Yukon gold or russets) 🥔
• 5 cups vegetable or chicken broth
• 1 teaspoon dried marjoram or thyme 🌿
• Salt and pepper, to taste
• Optional: ½ cup cream or milk, chopped fresh parsley, mustard, or crumbled bacon

Instructions 🍽️

1. Sauté the base.
In a large soup pot, heat olive oil over medium heat. Add leeks and onion, and sauté for 5–7 minutes until softened and fragrant.

2. Add garlic and veggies.
Stir in garlic, carrots, and celery. Cook for another 3–4 minutes, letting the vegetables soften just a bit more.

3. Simmer the soup.
Add potatoes, broth, marjoram or thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are very soft.

4. Blend or mash.
For a creamy texture, use an immersion blender to purée part of the soup (leave some chunks for texture). Or, lightly mash with a spoon or potato masher. Stir in cream if using.

5. Serve warm.
Ladle into bowls and top with chopped parsley, a drizzle of olive oil, or a small dollop of mustard for a traditional German twist.

Serving Ideas & Pairings 🥖

• Serve with Fall Garden Focaccia or sourdough toast
• Add a side salad with mustard vinaigrette and radishes for contrast
• Try alongside Roasted Turnips with Rosemary and Honey for a root-vegetable supper
• Pairs beautifully with sausages or soft-boiled eggs for a rustic farmhouse meal

Storage & Make-Ahead Tips 📦

• Fridge: Keeps 4–5 days in an airtight container
• Freezer: Freezes beautifully—just skip the cream until reheating
• Reheat: Gently warm on the stovetop with a splash of broth or water

Garden Reflections 🌼📓

Leeks are slow growers—quiet and steady, often overlooked. But when they’re finally ready, they’re worth every week of waiting. This soup feels the same: understated, deeply nourishing, and built from what’s been slowly growing in the background.

I love recipes like this because they mirror the season’s invitation—to pause, warm up, and gather around what’s simple and good. 🌾

Save & Share 💌

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🔗 You might also love: Creamy Celery Root and Apple Soup, Roasted Veggie Gnocchi, or Garden Beet Burgers