German Cheese and Leek Soup Käse-Lauch-Suppe Recipe
A thick, creamy soup with leek and processed cheese, often served in Germany at house parties as a warm, filling one-pot meal. The flavour is a bit like fondue thinned with stock, with added vegetables and meat. It’s a “throw everything into the pot and stir” kind of dish, ideal for a chilly evening when you want to feed several people without complicated sides.
This German classic combines the comfort of a cheesy dip with the heartiness of a full meal, making it perfect for gatherings where you want something simple yet indulgent.
Chef's tips
Brown the meat well to build flavour before adding the leeks. Adjust the thickness with a little extra stock or cream depending on whether you prefer a spoonable stew-like soup or a more liquid one.
How to serve
Serve with crusty baguette or rustic bread for dipping. A sprinkle of fresh chives or parsley on top adds colour and a fresh note.
Ingredients
- leek - 3 piece
- minced meat - 400 g
- processed cheese - 300 g
- vegetable stock - 1.2 l
- cream - 150 ml
- vegetable oil - 1 tablespoon
- garlic - 2 piece
- sweet paprika - 1 teaspoon
- nutmeg - 0.25 teaspoons
- salt
- black pepper
- bread
Preparation
- Rinse the leeks thoroughly, especially between the layers where sand often hides. Cut off the dark green tops and roots, and slice the rest into half-moons.
- Peel the garlic and chop it finely. Cut the processed cheese into smaller pieces so it melts more easily.
- Heat the oil in a large pot over medium heat. Add the minced meat and fry for 6–8 minutes, breaking it up with a spoon, until browned with no raw pieces left.
- Add the chopped garlic and sliced leeks. Stir and fry for 5–7 minutes, until the leek softens noticeably and becomes slightly translucent but does not brown.
- Sprinkle in the sweet paprika, stir and fry for 1 more minute to release the aroma of the spice.
- Pour in the stock, bring to a boil, reduce the heat and cook for 10 minutes, until the flavours meld and the leek is very soft.
- Add the processed cheese and stir until it has completely melted and the soup is evenly creamy. If some pieces of cheese are slow to melt, reduce the heat and keep stirring patiently.
- Pour in the cream, add the nutmeg and season with salt and pepper. Heat for another 3–4 minutes on low, without letting it come to a vigorous boil.
- Taste and adjust the seasoning if needed. Serve hot with slices of fresh bread.
Storage
Cool the soup quickly and refrigerate for up to 2–3 days. Reheat gently, without boiling, adding a splash of stock or water if it has thickened too much.
