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Luxembourg Potato Soup (Gromperenzopp)

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“From the "Douzelage Cookery Book."”

Ingredients Nutrition

  • 4 -5 leeks, washed and chopped (1 1/2 cups)
  • 2 tablespoons butter, divided
  • 4 -5 potatoes, peeled and diced (3 1/2 cups)
  • 3 cups water, boiling
  • 3 cups milk
  • 2 egg yolks
  • 12 cup cream or 12 cup sour cream
  • salt & freshly ground black pepper
  • fresh parsley, for garnish (optional)


  1. Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
  2. In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
  3. Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
  4. Cook 30 minutes so that potatoes and leeks are very soft.
  5. Strain mixture through a sieve or put through a food mill, and return to pot.
  6. Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
  7. Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
  8. Season with salt and pepper; garnish with parsley if desired.
  9. Add salt and pepper and finely chopped parsley if desired.

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