Dikricher Gromperesupp

Name: Dikricher Gromperesupp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Luxembourgish
Ingredients: 800g floury potatoes, peeled and diced; 2 large leeks, cleaned and sliced; 2 celery stalks, diced; 1 onion, diced; 2 tbsp butter; 1L vegetable broth; 200ml heavy cream; Croutons for serving; Fresh chives, chopped; Salt, white pepper, nutmeg

Dikricher Gromperesupp (DIK-rish-er GROM-peh-reh-zup)

Diekirch Potato Soup

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 268 kcal

A thick, warming Luxembourgish potato soup flavored with leeks and celery, finished with cream and topped with crispy croutons.

Nutrition & Info

Protein 6.0g

Carbs 34.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ dairy ⚠ gluten

Equipment Needed

large pot immersion blender ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: croutons, chives, cream swirl

Accompaniments: crusty bread

Ingredients

800g floury potatoes, peeled and diced
2 large leeks, cleaned and sliced
2 celery stalks, diced
1 onion, diced
2 tbsp butter
1L vegetable broth
200ml heavy cream
Croutons for serving
Fresh chives, chopped
Salt, white pepper, nutmeg

Instructions

1
Melt butter in a large pot. Sauté onion, leeks, and celery for 5 minutes until softened.
2
Add diced potatoes and vegetable broth. Bring to a boil.
3
Reduce heat and simmer for 20-25 minutes until potatoes are completely tender.
4
Blend until smooth with an immersion blender. Stir in cream.
5
Season with salt, white pepper, and a pinch of nutmeg. Heat through.
6
Serve hot, topped with croutons and snipped chives.

💡

Did You Know?

The town of Diekirch in northern Luxembourg is so proud of its potato soup tradition that it features in local festival menus every year.

Chef's Notes

Equipment Tips

large pot
immersion blender
ladle

Garnishing

croutons, chives, cream swirl

Accompaniments

crusty bread

The Story Behind Dikricher Gromperesupp

Named after the town of Diekirch in northern Luxembourg, this potato soup represents the region's reliance on potatoes as the primary staple. Leeks and celery from kitchen gardens added flavor to what was essentially peasant food. The addition of cream elevated it from subsistence cooking to a beloved comfort dish served in homes and restaurants across the Grand Duchy.

🕐 Traditionally enjoyed lunch or dinner, especially winter 📜 Origins: 19th century

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