German Potato and Leek Soup

Instructions

1. 1

   Peel 600g potatoes and cut into 1.5 cm cubes. Wash 200g leek thoroughly and slice into thin rings. Dice 150g carrots into 1 cm pieces. Cut 80g rye bread into 1 cm crouton cubes. Set out a large wide pot and a skillet.

2. 2

   Melt 30g unsalted butter in the large pot over medium heat. Add the sliced leek and diced carrots. Cook for about 5 minutes, stirring occasionally with a wooden spoon, until the vegetables soften and turn translucent without browning. Lower heat if butter burns.

3. 3

   Add the diced potatoes and 3g crushed marjoram to the pot, along with 1 tsp salt, 1/2 tsp black pepper, and a pinch of nutmeg. Stir continuously for 1 to 2 minutes over medium heat until all the vegetables are coated in butter and warm.

4. 4

   Pour 800ml hot vegetable broth into the pot. Bring to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 15 minutes. Check with a fork; the potatoes should be completely tender and slide off easily.

5. 5

   While the soup simmer, place the 80g rye bread cubes into a dry nonstick skillet over medium heat. Toast for 4 to 5 minutes, shaking the skillet frequently, until the croutons are deep golden brown and crisp to the touch. Remove from heat.

6. 6

   Purée the soup using an immersion blender until creamy but keeping some potato chunks for texture. Stir in 100ml heavy cream over low heat for 2 minutes without boiling. Ladle hot soup into deep bowls and top with crispy rye croutons to serve.