Step 1

Place a medium to a large pan over medium-high heat.

Step 2

Sprinkle the powdered sugar on the pan and wait for it to start melting and caramelizing.  (NOTE: It typically takes 7 to 8 minutes).

Step 3

Add the chopped leeks and sauté leeks for about 5 minutes.

Step 4

Pour the white wine. Use it to deglaze the pan and let it evaporate.

Step 5

Add the stock, bay leaf, garlic, lemon peel, and dried thyme.

Step 6

Cover the pan with a lid and bring to a boil, then simmer for 10 minutes.

Step 7

Combine flour with 4 tablespoons of cold water.

Step 8

Add cream and mixed flour, then continue simmering for 2 to 3 more minutes.

Step 9

Remove leek soup from heat and use a strainer to separate the liquid from the bits of vegetables.

Step 10

Remove the garlic, lemon peel, and bay leaf from the strained vegetables.

Step 11

Transfer the soup back into the pan --- but not yet in the heat.

Step 12

Add the cheddar cheese and use an immersion blender to puree the soup.

Step 13

Place the pan back in the heat and add the chilled butter.

Step 14

Stir and keep the pan in the heat until the butter melts.

Step 15

Add the leeks back, mix, and adjust the seasoning of the soup by adding salt and pepper.

Step 16

Transfer your German leek soup into bowls and serve!