📍 Where this dish comes from: Berlin · Brandenburg Gate
Discover the history of this region →
Discover the history of this region →
Leeks have been grown in German kitchen gardens for centuries, and their sweet, gentle onion flavour reaches its full potential when slowly softened in butter until they almost dissolve into sweetness. Combined with smoky Speck and a generous amount of cream, this chowder creates a luxuriously thick soup that tastes like a warm winter coat in soup form — one of those quietly perfect recipes that looks effortless but delivers deeply sophisticated flavour.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 4 large leeks white and pale green parts, sliced
- 200 g Speck (or smoked bacon) diced
- 2 cloves garlic minced
- 500 ml chicken bone broth
- 200 ml heavy cream
- 2 tbsp butter
- 1 tsp Dijon mustard
- Fresh thyme and bay leaf
- Salt pepper, and nutmeg
- Crispy Speck bits and chives to garnish
Instructions
- Fry Speck in butter over medium heat until golden. Remove Speck, leaving fat in pan.
- Add leeks and garlic to pan. Cook very slowly 15 min until completely soft and sweet.
- Pour in broth. Simmer 10 min.
- Add cream and mustard. Blend half the soup for a semi-creamy texture.
- Return crispy Speck. Season with nutmeg, salt, and pepper. Garnish with chives.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 16g | Fat: 27g | Fiber: 2g
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Health Benefits
- Leeks are rich in the prebiotic fibre inulin, which feeds beneficial gut bacteria.
- Speck provides selenium and zinc, nutrients important for thyroid and immune function.
- Heavy cream provides butyrate precursors, compounds studied for their role in gut lining integrity.