North German Potato Soup with Crabs

5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 70 kcal


  • 1 kg Potatoes
  • 2 piece Carrots
  • 1 piece Leek
  • 1 piece Onion
  • 1 liter Vegetable broth
  • 200 ml Cream
  • 100 g Crabs
  • 2 piece Spring onions
  • Salt, pepper & nutmeg
  • Clarified butter
  • Butter


  • Peel the potatoes, carrots and onions and cut into cubes. Clean and wash the leek and cut into rings. I don't use the green part of the leek, otherwise the soup will be very dark.
  • Heat the butter lard in a large saucepan and sweat the onion cubes in it over medium heat until translucent. Add the rest of the vegetables and sauté over low heat for about 10 minutes.
  • Pour in the broth and cook the vegetables until soft in 20 minutes.
  • Add the cream, bring to the boil briefly and puree with a hand blender. Season to taste with nutmeg, salt and pepper. Keep warm.
  • Wash and clean the spring onions and cut diagonally into fine rolls. Heat the butter in a pan and toss the spring onions in it. Add the crabs and heat.
  • Pour the soup into deep plates and add the crab and spring onion mixture.


Serving: 100gCalories: 70kcalCarbohydrates: 7.3gProtein: 1.9gFat: 3.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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