German Cream of Vegetable Soup

Warm, velvety, and brimming with hearty flavors, this German Cream of Vegetable Soup is a comforting classic that's perfect for any season. Made with a medley of fresh vegetables like potatoes, carrots, leeks, and celery, this creamy soup is gently seasoned with nutmeg, salt, and black pepper, creating a well-balanced, flavorful dish. A touch of heavy cream gives it a rich, luxurious texture, while a sprinkle of fresh parsley adds the perfect finishing touch. Ideal for a cozy dinner, this simple yet satisfying recipe is ready in under an hour and makes the perfect appetizer or light main course. Whether you're looking for a nourishing bowl of comfort or a taste of traditional German cuisine, this creamy vegetable soup will delight your taste buds and warm your soul.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium potatoes
• 2 medium carrots
• 1 large leek
• 2 celery stalks
• 1 medium onion
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 5 cups vegetable stock
• 1 cup heavy cream
• 0.25 teaspoons nutmeg
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley

Directions

Step 1

Peel the potatoes, carrots, and onion. Wash and trim the leek and celery. Chop all the vegetables into small, uniform pieces for even cooking.

Step 2

In a large pot, melt the butter over medium heat. Add the onion and sauté for 2-3 minutes until translucent.

Step 3

Add the chopped carrots, leek, celery, and potatoes to the pot. Stir well and cook for 5 minutes to slightly soften the vegetables.

Step 4

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually add the vegetable stock, stirring constantly to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the vegetables are tender.

Step 6

Using an immersion blender or a regular blender (in batches), puree the soup until smooth. Be careful when blending hot liquids.

Step 7

Return the soup to the pot if necessary and stir in the heavy cream. Add the nutmeg, salt, and black pepper, adjusting seasoning to taste.

Step 8

Simmer the soup for an additional 5 minutes, stirring occasionally. Do not let it boil after adding the cream.

Step 9

Ladle the soup into bowls and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	2564.2 grams (2564.2g)

Amount per serving	% Daily Value*
Calories	2416

Total Fat 130.30g	167%
Saturated Fat 70.70g	354%
Polyunsaturated Fat 6.00g
Cholesterol 341mg	114%
Sodium 5861mg	255%
Total Carbohydrate 260.10g	95%
Dietary Fiber 37.70g	135%
Total Sugars 44.60g
Protein 43.80g	88%

Vitamin D 7IU	34%
Calcium 464mg	36%
Iron 17mg	96%
Potassium 6505mg	138%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 7.3%

Carbs: 43.6%