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No. 0068 German Free recipe

Leek and Potato Broth with Golden Croutons

Unlike the blended classic, this version keeps everything clear and brothy: small cubes of potato and ribbons of leek simmered in light stock with carrot, a bay leaf and nutmeg. Crisp garlic croutons scattered over the top add crunch. It is gentle, soothing and made in thirty minutes, ideal for a light supper with rye rolls.

4.2 from 927 cooks

Clear leek and potato broth in blue stoneware crock with croutons, carrots and scallion on slate
Photo: Gundula Vogel on Pexels
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
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Method 5 steps

  1. Melt 1 tbsp butter in a pot over medium-low heat and sweat the leeks and carrot for 7 minutes until soft but not colored.

  2. Add the potatoes, stock, bay leaf and nutmeg, bring to a boil and simmer 15 minutes until the potatoes are just tender but hold their shape.

  3. Meanwhile melt the remaining butter with the garlic in a skillet and toast the bread cubes over medium heat for 6 minutes until golden on all sides.

  4. Remove the bay leaf, season the broth with salt and pepper and stir in the scallions.

  5. Ladle into crocks and scatter croutons over the top just before serving so they stay crisp.

Tap a step to mark it done.

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