Recipe

There’s nothing quite like a steaming bowl of potato leek soup to bring comfort to a chilly day, and with the Geedel Rotary Cheese Grater, this European classic becomes a breeze to prepare. This hearty soup combines the earthy flavors of potatoes and leeks, elevated by the grater’s ability to create perfectly sliced potatoes with minimal effort. Whether you’re cooking for yourself or a gathering, Geedel’s safe and efficient design makes this recipe a joy from start to finish.

Ingredients (Serves 4-6)

3 large potatoes (about 1 kg), peeled

3 medium leeks, white and light green parts only, cleaned and chopped

1 medium onion, chopped

2 cloves garlic, minced

4 cups (1 liter) vegetable or chicken broth

1 cup (250 ml) heavy cream or milk (optional for creaminess)

2 tablespoons butter or olive oil

Salt and pepper to taste

Fresh chives or parsley, chopped (for garnish)

Instructions

Prepare the Potatoes: Secure the Geedel Vegetable Chopper to your countertop with its stable suction base. Attach the 3-blade set and use the food pusher to slice the peeled potatoes into uniform rounds or thin pieces. The sharp stainless steel blades ensure even slices, perfect for a smooth soup base.

Sauté the Base: In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion and leeks, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Cook the Soup: Add the sliced potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender.

Blend for Creaminess: Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender (be careful with hot liquids). Stir in the cream or milk if desired, and season with salt and pepper to taste.

Serve and Store: Ladle into bowls, garnish with chopped chives or parsley, and serve warm. Store leftovers in an airtight container in the fridge for up to 3 days.

Tips and Variations

Add Cheese: Stir in shredded cheddar (using the 2-blade set) for a cheesy twist.

Vegan Option: Use olive oil and plant-based milk or cream.

Chunky Texture: Reserve some potato slices before blending for a heartier soup.

Pairing: Serve with crusty bread or a side salad.

Conclusion

A steaming bowl of Potato Leek Soup is already a cozy highlight on chilly days—and the vegetable shredder makes it even better by taking the hassle out of prep. No more uneven potato slices or tiring hand-chopping. Whether it’s a quick weeknight dinner for yourself or a warm shareable dish with family, this soup turns simple ingredients into pure comfort. Ladle it up, garnish with chives, and savor the easy, delicious warmth—you’ll reach for this recipe again and again.