I got the inspiration for this potato leek soup while living with a family, working as an Au Pair in Munich, Germany back in 2010. Several times over the four months I was there, the dad made his specialty, a delicious potato leek soup, and the whole family and I really enjoyed it. Plus, it was pretty healthy compared to much of the standard German staples of sausage, sliced meat, eggs, bread, and cheese.
I did adapt this recipe slightly to make it vegan, as the original uses heavy cream and sausages, which I simply removed. The creaminess of the soup comes from the potatoes, and vegetable stock compliments the natural flavor of the leeks allowing this soup to be hearty yet fresh!
During the fall, I often think of Germany. I really love the crisp fall weather, and the fall makes me miss the Christmas Markets in Germany which are probably being set up now, if they aren’t already happening. Here is a photo I took from Christmas 2012 when I visited Munich while attending grad school in Berlin. There are typical festival cookies and have sweet messages for you to give to loved ones. This cookie says kiss me:
So now, go ahead and make this great November soup, and make it again all year round because it’s really simple, filling, and delicious!
- 2 ribs Celery
- 1 Leek
- 5 medium Potatoes
- 6 cups Vegetable Stock
- ½ cup dry White Wine
- 2 tbsp Oil
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ cup chopped Parsley
- 2 Bay Leaves
- Chop the celery and leek and place it in a large pot with 2 tbsp cooking oil.
- Saute for about 5 minutes until the leek and celery are tender.
- In the meantime, peel and cube the 5 medium potatoes.
- Add the white wine into the pot to deglaze the pan and allow the wine and vegetables to cook for a few minutes.
- Add in the vegetable stock, potatoes, salt, pepper, and bay leaves.
- Allow the soup to cook for about 25-30 minutes, until the potatoes are tender.
- Removed bay leaves, and add in chopped parsley, reserving some for garnish if desired. Allow the parsley to cook into the soup for a minute or so.
- Transfer the soup to a blender or food processor and puree.
- Garnish with additional parsley, serve and enjoy!