Allgäuer Potato Soup with Carrots, Leek and Emmental Cheese

This warming potato soup combines puréed potatoes with carrots, leek and herbs. Grated Emmental cheese adds a rich finish, while chives and watercress bring freshness.

Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Servings: 4

Ingredients

• 800 g predominantly waxy potatoes, peeled and cut into very small cubes
• 2 small onions, diced
• 1–2 garlic cloves
• 200 g leek, about 1 small stalk, cleaned and cut into thin rings
• 300 g carrots, about 3–4 medium carrots, peeled and finely diced
• 200 ml white wine
• 1 litre vegetable stock, homemade or prepared with 2 stock cubes
• 40 g butter
• 2 teaspoons dried mixed herbs
• Freshly grated nutmeg, to taste
• Salt and pepper, to taste
• Chopped chives and watercress, for serving
• Finely grated Emmental cheese, for serving

Note: If serving children or avoiding alcohol, replace the white wine with an equal amount of vegetable stock.

Instructions

1. Peel the potatoes and cut them into very small cubes. Dice the onions. Crush the garlic with about half a teaspoon of salt to form a paste.
2. Melt the butter in a large pot and sauté the onions until translucent.
3. Add the garlic paste and potatoes, then cook briefly while stirring.
4. Pour in the white wine, followed by the vegetable stock. Simmer for 15–20 minutes, or until the potatoes are soft.
5. Meanwhile, peel and finely dice the carrots. Clean the leek and cut it into thin rings.
6. Blend the potato mixture with an immersion blender until smooth.
7. Add the carrots, leek and dried herbs. Simmer for about 8 minutes. The carrots and leek should remain slightly crisp.
8. Season with salt, pepper and freshly grated nutmeg.
9. Serve topped with chopped chives, watercress and finely grated Emmental cheese.