German Potato Soup
Submitted by buster433
Creamy German potato soup with leeks, ham bone, and pureed potatoes finished with cream. Rich, comforting soup ready in 45 minutes with croutons.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minPotatoes and leeks simmered with a ham bone until tender, then pureed into velvety soup with deep savory flavor.
Cream stirred in at the end adds richness without overpowering the earthy potato and sweet leek base.
Golden onions and fresh thyme build layers of flavor as the soup simmers.
Chef Tips
- Clean leeks thoroughly between layers where grit hides
- Remove ham bone after simmering but save any meat to chop and return to soup
- Puree in batches and cool slightly before blending for safety
- Adjust thickness with reserved cooking liquid or more cream to preference
Ingredients
Directions
Brown onions to a light golden color in butter in a saucepan.
Clean leeks well and slice.
Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion.
Cover and simmer until potatoes are very soft.
Remove ham bone, discard. Cool potato-leek mixture slightly.
Purée in a food processor or blender and return to pot.
Add cream and cook a few minutes longer.
Season with salt and pepper to taste.
Serve with croutons.
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