German Leek and Carrot Soup (Lauch-Möhren-Suppe) Recipe
Lauch-Möhren-Suppe is a simple vegetable soup that in Germany is often cooked on weekdays as a quick lunch or dinner. It is delicate, slightly sweet from the carrots and aromatic thanks to the leek. The consistency is like a thick broth with soft vegetables, something between a Polish vegetable soup and a light cream soup.
Soups like this leek and carrot version are a typical German “Eintopf” for weekdays – a one-pot meal meant to be quick, filling, and warming. It’s often served with a slice of bread instead of a separate main course.
This soup uses just a few basic vegetables to create a comforting, aromatic meal that fits perfectly into a busy weekday schedule. The natural sweetness of carrots and the gentle sharpness of leek make it flavourful without being heavy.
Why this version works
- Sautéing the leek and onion before adding the stock brings out their sweetness and gives the soup a deeper, more homely flavor.
- Partially blending the soup thickens it naturally with the vegetables, without needing flour or a roux.
- Tempering the cream with hot soup first prevents it from curdling and forming lumps in the pot.
Chef's tips
Slice the leek carefully and rinse it well between the layers to remove any sand or soil. Use a good-quality vegetable stock, as it forms the flavour base of the soup. If you add cream, temper it first with hot soup so it stays smooth.
How to serve
Serve the soup in deep bowls with a generous sprinkle of fresh parsley and a slice of crusty bread. For a more filling version, add cooked grains such as barley or millet directly to the bowl.
Watch out for
- If you don’t rinse the leek thoroughly, sand can end up in the soup – spread all the layers under running water to wash out any soil.
- Don’t cook the soup over high heat after adding the cream, as it may curdle and the fat can separate.
- Don’t blend the whole soup if you want to keep that pleasant texture with distinct pieces of vegetables in each bowl.
Substitutions
- You can replace the vegetable stock with chicken stock if you don’t need the soup to be vegetarian.
- You can swap the 30% cream for a lighter 12–18% cream, but add it carefully and temper it well first.
- You can partly replace the potatoes with celeriac to get a more pronounced, slightly earthy and spicy flavor.
- You can swap the parsley for chives or dill if that’s what you have on hand.
Ingredients
- leek only the white and light green part - 2 pieces
- carrot medium-sized - 3 pieces
- potatoes medium, floury - 3 pieces
- onion small - 1 piece
- vegetable stock homemade or from a cube - 1 l
- vegetable oil for sautéing the vegetables - 2 tablespoons
- cream 12–18% fat, optional - 80 ml
- bay leaf - 1 piece
- allspice - 3 berries
- salt to taste
- pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Clean the leek, cut off the dark green leaves, slice it lengthwise and rinse thoroughly between the layers under running water, removing any remaining soil or grit. Cut the white and light green part into thin half-moons.
- Peel the carrots and potatoes, rinse and cut into small, as-even-as-possible cubes so they cook in roughly the same time. Peel the onion and finely chop it so it softens quickly without burning.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes translucent – it should smell sweet, not of burnt fat or browned crust.
- Add the leek and sauté for another 3–4 minutes, until it softens, wilts slightly and becomes very fragrant. Add the carrots and potatoes, mix with the leek and sauté for another 2–3 minutes, until the vegetables are clearly heated through and take on a little color.
- Pour in the stock, add the bay leaf and allspice. Bring to the boil, then reduce the heat and simmer gently for 15–18 minutes, until the carrots and potatoes are soft and easily pierced with a fork, but not yet falling apart.
- Remove the bay leaf and allspice. Scoop out 2–3 ladles of soup with vegetables, blend until smooth and pour back into the pot, stirring – the soup will noticeably thicken, but you’ll still see soft pieces of vegetables.
- Mix the cream in a mug with a few tablespoons of hot soup to temper it and even out the temperature. Pour it into the pot, stir thoroughly and heat over low heat, no longer bringing the soup to a vigorous boil.
- Season the soup with salt and pepper to taste. Serve very hot, sprinkled with chopped parsley; the vegetables should be soft but still hold their shape and not fall apart when you scoop them up with a spoon.
Storage
Leftover soup can be stored in the fridge for up to 3 days. Reheat gently without boiling hard, especially if it already contains cream. Freeze only the version without cream for the best texture after thawing.
This leek and carrot soup is one of those simple, everyday dishes that never get boring. It’s quick to make, gentle on the stomach and easy to adapt with what you have on hand in the fridge.
