Potato Cream Soup
Submitted by bren412
Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.
YIELD
8 servingsPREP
35 minCOOK
55 minREADY
90 minThis potato soup takes a classic central European approach: blend half the soup smooth and leave the other half chunky. The result is creamy on the spoon but full of bite, with chunks of buttery potato, sweet corn, and tender leek rings in every spoonful. No flour roux, no heavy cream by the cupful, just real vegetables doing the work.
The trick is the partial puree. Pull half the cooked potatoes out before blending, then return them at the end. Most blended potato soups end up gluey because over-mixing develops the starch into wallpaper paste. Pulling them early is your insurance.
A spoonful of hot paprika gives the soup a gentle background warmth and that signature European reddish-gold color. Don’t substitute sweet paprika or you lose the heat that balances the richness.
Leeks go in near the end so they stay bright and slightly crisp instead of dissolving. Same with the corn, which only needs about 5 minutes to lose its raw bite.
Pro Tips
- Wash the leeks aggressively. Slice lengthwise first, fan out the layers under cold water, then chop. Sandy soup is a deal-breaker.
- Use Yukon Gold or Russet potatoes. Waxy potatoes (red, fingerling) won’t break down enough to thicken the soup.
- Skip the blender entirely if you prefer fully chunky soup. The starch released from the potatoes during cooking will still thicken the broth.
Variations
- Add diced ham or crispy bacon for a heartier, smokier version.
- Stir in a cup of shredded sharp cheddar at the end for a loaded baked potato vibe.
- Float a swirl of pesto or chimichurri on top of each bowl for a fresh herbal contrast.
Ingredients
Directions
Peel potatoes, cut in bite sized pieces.
Clean and peel and cut the soupgreens in the same way.
Put all in a big pot and fill up with water until all is covered;add the bayleaf and salt and pepper.
Cook until potatoes are done.
In the meantime wash and cut leeks into small rings.
When potatoes are done, take half of them out of pot, put aside.
Remove bay leaves.
Purée all in the pot with a handmixer, add the cream.
It should be a creamy soup, if it is to thin add some more of the leftover potatoes.
Add paprika and corn; cook some more, stirring often until corn is almost soft; add leek and cook for 5 minutes more.
Add the rest of the potatoes and heat all through once more.
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