Creamy Garlic-Leek Soup

Creamy garlic-leek soup
Yesterday I was craving some comfort food. Plus I had a sick person in the house, so I thought about this soup I ate in Austria. When we were in the Wachau at the Danube, we stopped at a Restaurant for lunch. We had a large breakfast at our B&B, and I just wanted something small. It was the creamiest soup I have ever tasted, plus it was delicious. I tinkered around and re-created it.

Creamy Garlic-Leek Soup

Creamy Garlic-Leek Soup
Category: Soup
Cuisine: German/Austrian
Prep Time: 15 minutes
Cook Time: 30 minutes

This Garlic-Leek soup was the creamiest soup I have ever tasted


  • 1 lb hamburger meat (optional)
  • 5 gloves of garlic sliced
  • 3 leeks
  • 3 cups beef broth
  • 3 cups water
  • beef or chicken cube
  • 1 cup whipping cream
  • a dash of nutmeg, salt and pepper to taste
  • 3 tbsp. white wine (optional)


  • Fry the (optional) hamburger meat, drain the fat.
  • Add the sliced leeks and garlic to the pan.
  • Cook by stirring occasional.
  • Combine the water and water/beef broth and cook it on low to medium for about 30 minutes.
  • If you like it thicker, add a mix of cornstarch and flour (mix with a little cold water) to the simmering pot, set for 2 minutes on high until it is thickening.
  • At the the end take the soup of heating element.
  • Whisk the whip cream for 2 minutes so it is foamy.
  • Add the rest of the ingredients, including the the salt, pepper, nutmeg and wine


Eat with my crusty French Baguette for a wholesome meal

Nutrition information

8 to 10 people
Serving Size: 1 soup bowl

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.

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