German Leek Soup Recipe: Creamy Potato Soup with Chives

German leek soup is a comforting, savory soup of tender leeks and potatoes simmered in broth, then partly or fully blended and finished with cream. This home-style potato-and-leek version is inspired by everyday German cooking; family recipes vary, and some are chunky while others are smooth or include cheese.

Ingredients

3 medium leeks, about 1 lb 8 oz (680 g) before trimming
2 tablespoons unsalted butter (28 g)
1 medium yellow onion, about 1 cup chopped (150 g)
2 garlic cloves, finely chopped (about 6 g)
1 lb 12 oz (800 g) Yukon Gold or other yellow potatoes, peeled if desired and cut into ½-inch (1 cm) cubes
6 cups low-sodium vegetable broth (1.4 L)
¾ teaspoon fine salt (4 g), plus more to taste
¼ teaspoon ground black pepper (about 0.5 g), plus more to taste
⅛ teaspoon freshly grated nutmeg (about 0.25 g)
½ cup heavy cream (120 ml)
2 tablespoons chopped fresh chives (6 g), for serving

Instructions

Clean and prepare the vegetables. Trim the root ends and dark green tops from the leeks, leaving the white and pale green parts. Slice them lengthwise, then cut crosswise into thin half-moons. Rinse the pieces thoroughly in a bowl of cold water, separating the layers so grit can fall to the bottom; lift the leeks out rather than pouring the gritty water through them. Drain well. Chop the onion and garlic, and cut the potatoes into evenly sized cubes so they cook at the same rate.
Soften the onion and leeks. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and drained leeks with a small pinch of the measured salt. Cook for 7–8 minutes, stirring every minute or two, until they are softened and glossy. Keep the heat moderate: the vegetables should become tender without browning, which can make the soup taste sweeter and darker than intended.
Add garlic and potatoes. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the potato cubes, broth, remaining measured salt, black pepper, and nutmeg. Stir well and scrape the base of the pot to release any vegetables that may be sticking.
Simmer until tender. Bring the broth to a gentle boil, then lower the heat so it simmers steadily. Cover the pot with the lid slightly ajar and cook for 18–22 minutes. Stir once or twice to prevent potatoes from sticking. The soup is ready for blending when a knife or fork slides easily into the largest potato pieces; if they still feel firm, simmer for a few more minutes and check again.
Blend to your preferred texture. Take the pot off the heat. For a smooth soup, use an immersion blender directly in the pot, moving it around carefully until no large pieces remain. For a soup with more body, blend only about half and leave the rest chunky. If using a countertop blender, work in small batches, never fill the jar more than halfway with hot soup, and hold the lid in place with a folded towel while blending. Return blended soup to the pot.
Finish with cream. Stir in the cream and warm the soup over low heat for about 4–5 minutes, stirring occasionally. Do not let it boil vigorously after adding the cream. Taste and adjust the salt, pepper, or nutmeg. If the soup is thicker than you like, add warm broth a little at a time; if it is too thin, simmer gently for a few minutes before adding the cream.
Serve. Ladle into warm bowls and scatter chives over the top. Add black pepper at the table if you like. The soup should taste mild and rounded, with the leeks clearly present and the nutmeg acting as a subtle background note rather than a dominant flavor.

Tips

Wash leeks patiently. Soil often collects between the layers, especially near the pale green tops. Slicing first and rinsing the pieces in a bowl is more reliable than rinsing whole leeks under a tap. If grit remains in the water, rinse the leeks again.
Choose potatoes for the texture you want. Yukon Gold potatoes make a naturally creamy soup and hold their flavor well. Starchy russets blend very smoothly but can turn gluey if overworked, so blend them briefly. Waxy potatoes keep distinct pieces if you prefer a chunkier bowl.
Keep the heat gentle after blending. A hard boil can make cream look grainy and can cause a thick soup to catch on the bottom. Warm it slowly, stirring across the base of the pot, and thin it with broth rather than raising the heat sharply.
Adjust the richness easily. Half-and-half can replace the heavy cream in the same amount for a lighter finish, though the soup will be less velvety. For a dairy-free version, use olive oil instead of butter and unsweetened oat cream or a little extra broth; the flavor will be less buttery, so taste and season carefully.

Serving Suggestions

Serve the soup hot as a light main course with dense rye bread, a crusty sourdough loaf, or warm rolls for dipping. A simple green salad with a sharp mustard vinaigrette makes a useful contrast to the creamy texture. If you are serving it as a starter, pour smaller portions and follow with roasted vegetables, a savory tart, or a straightforward sausage-and-cabbage meal.

For a satisfying finish, offer extra chives, freshly ground black pepper, and a small bowl of crunchy croutons at the table. Toasted pumpkin seeds or sunflower seeds also add a pleasant crunch without changing the character of the soup too much. Keep garnishes light; the leek, potato, and broth combination is the main event, and a heavy topping can overwhelm its mild flavor.

Variations

German-style cheese and leek soup: For a richer version reminiscent of the popular cheese-and-leek soup often made for gatherings, brown 8 oz (225 g) ground beef in the pot before adding the onion and leeks. Break it into small pieces as it cooks, and check with a food thermometer that it reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C). Spoon off excess fat if needed, then continue with the recipe. Stir in 6 oz (170 g) cream cheese or processed cheese near the end, in place of some or all of the cream, and warm gently until smooth. The result is heartier, saltier, and more substantial; taste before adding extra salt.

Chunky leek soup: Skip the blender and mash a few potato pieces against the side of the pot to thicken the broth while leaving most of the vegetables whole. Herb variation: Add 1 tablespoon chopped parsley (4 g) with the chives, or a small thyme sprig to the broth and remove it before blending. More vegetables: Add 1 cup diced carrot (130 g) with the potatoes for a sweeter, more colorful soup. These additions change the balance slightly, so taste at the end and adjust seasoning rather than increasing salt automatically.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. For food safety, reheat only the portion you plan to eat, stirring often, until it reaches 165°F (74°C); check the center with a food thermometer. Warm it over medium-low heat and avoid a prolonged boil, which can affect the cream’s texture. Add a splash of broth or water if it has thickened in the refrigerator.

To freeze, the best texture comes from freezing the soup before adding the cream. Cool it, transfer it to freezer-safe containers with room for expansion, and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator, reheat to 165°F (74°C), then stir in the cream and warm gently. If you freeze the finished creamy soup, it is still usable, but it may separate slightly; whisking while reheating can help bring it back together.

Frequently Asked Questions

Do I need to peel the potatoes? No. Thin-skinned yellow potatoes can be scrubbed and left unpeeled, which gives the soup a more rustic look and texture. Peel them if you want a paler, smoother soup or if the skins are thick or blemished. Either way, cut them into similar-sized cubes so they soften evenly.

Can I make German leek soup without a blender? Yes. Leave the soup chunky, or use a potato masher to crush some of the cooked potatoes in the pot. This releases enough starch to make the broth feel fuller without creating a completely smooth texture. Avoid vigorous whisking, which can break the potatoes down unevenly.

Why does my soup taste gritty? The most common cause is soil trapped between the leek layers. If the soup has not yet been blended, remove the pot from the heat and let it settle briefly, then carefully ladle the soup into a clean pot while leaving any grit at the bottom. Rinsing sliced leeks in a bowl before cooking helps prevent the problem. A gritty texture can also come from potato skins, which is one reason to peel them for a very smooth result.

Can I make it ahead? Yes. Prepare the soup through blending, then cool and refrigerate it without the cream. Reheat it gently the next day, stir in the cream, and warm through. This approach keeps the texture more dependable than storing the finished soup and makes it easy to adjust the thickness just before serving.

What can I use instead of cream? Half-and-half works as a direct substitute, though it makes a thinner, less rich soup. For a dairy-free version, choose unsweetened oat cream or leave the cream out and use extra broth. You can also blend a few additional potatoes into the soup for body, but the flavor will be less rounded than a version finished with dairy.

Can I use the dark green parts of the leeks? The darkest tops are tougher and stronger in flavor than the white and pale green sections, so this recipe trims them away. You can save clean dark tops for homemade stock, or slice the tenderer parts finely and cook them longer with the onion. If using more of the greens, expect a deeper color and a more pronounced leek flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).