Leek and Oregano Soup

This is a quick and lean soup. For the potato, I used a blue variety with a shorter cooking time (Blauer Schwede aka Blue Congo), which also has a very intense flavour, but other varieties will certainly work as well (especially for waxy varieties, increase the cooking time, though). Leek and oregano combine into a flavorful warming winter soup.



Ingredients (per serving):

  • 1 tablespoon of olive oil (for frying)
  • 1/4 of a yellow onion, finely chopped
  • 1 mid-sized potato (Blauer Schwede aka Blue Congo), well washed and diced (with skin)
  • 1 small leek, washed and cut into slices
  • 4 to 5 stems of fresh oregano, washed
  • 75 ml of white wine
  • approx. 200 ml of vegetable stock
  • freshly ground pepper, salt
  • For decoration: 1 teaspoon of fresh goat cheese, a few chili strands, a few fresh oregano leaves


  1. Heat up the olive oil in a large sauce-pot on medium to high heat.
  2. Fry the onion for approximately 5 minutes until soft. It should not brown, reduce the temperature if necessary.
  3. Add the potato dices. Cover the pot and fry on medium heat for approximately 5 to 7 minutes. Stir every now and then.
  4. Add the leek. Continue frying in the covered pot for another 5 minutes. Stir every now and then.
  5. Pick the oregano leaves off the stems, set aside a few for decoration and add to vegetables when they turn soft. Stir in and let fry for another minute, then add the the white wine. Scrape the brown bits off the bottom of the pot. Let reduce until creamy.
  6. Add the vegetable stock. Let simmer on medium heat and without cover for approximately 10 minutes. Season with freshly ground pepper and salt.
  7. Take off the heat and blend.
  8. Pour into pre-warmed soup dishes. If you like, place a teaspoon of fresh goat cheese in the middle and decorate with oregano leaves and chili strands.


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