Rhine potato soup
4 servings
30 minutes
Rhenish potato soup is a traditional dish of German cuisine, especially popular in the Rhineland region. Its delicate texture and rich flavor combine the simplicity of rustic cooking with the sophistication of creamy notes. Potatoes give the soup heartiness, while leeks add a light spiciness. Crème fraîche and cream make it soft and velvety, while nutmeg and black pepper add refined spice. This soup warms you in cold weather and pairs excellently with crispy croutons or rye bread. It is prepared both in cozy home settings and served in restaurants that value traditional German recipes. It is wonderful as a main dish or light lunch, bringing warmth and comfort to everyone who tries it.
1
Peel the potatoes and leeks. Cut the potatoes into cubes with a side of at least 1 cm. Slice the leeks into rings.
- Potato: 350 g
- Leek: 1 stem
2
In a medium-sized pot, lightly sauté the leek and potato, then add water and vegetable broth cubes. Mix everything well.
- Leek: 1 stem
- Potato: 350 g
- Water: 1 l
- Vegetable broth: 100 ml
3
Boil the soup for about 20 minutes, then reduce the heat and puree.
4
Add cream and spices, cook for another 10 minutes. At the end, mix with crème fraîche and serve immediately.
- Cream: 150 ml
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Nutmeg: pinch
- Creme fraiche: 150 g
