Bavarian Wurst Haus Berliner Potato Leek Soup
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- 2 tablespoons butter
- 4 leeks (white part only, finely sliced)
- 1 medium onion, finely chopped
- 4 large potatoes, (peeled and diced)
- 4 cups veal or beef stock
- 1 tablespoon salt
- 1 pinch marjoram
- 2 cups half-and-half or milk
- 1 cup heavy cream
- 1 pinch white pepper
Bring to boil. Boil slowly 30 minutes. Reduce heat to a simmer, add half-and-half and simmer 10 minutes, stirring constantly.
Add heavy cream and white pepper just before serving.