German Cheese Soup with Potatoes and Vegetables Recipe
This thick German cheese soup is a bowl full of comfort: potatoes, vegetables and melted cheese create a hearty dish for a chilly day. In many regions it’s served at family gatherings instead of classic goulash. It’s less heavy than fondue, but just as cheesy and warming.
A classic of German home cooking, this cheese soup combines simple vegetables with melted cheese for a rich, comforting dish that’s easier and lighter than fondue but just as satisfying.
Chef's tips
Use a cheese that melts well, such as Gouda or Emmental, and grate it yourself rather than using pre-grated cheese, which often contains anti-caking agents and doesn’t melt as smoothly.
How to serve
Serve in deep bowls with crusty bread, and add a fresh green salad or pickles on the side to cut through the richness.
Ingredients
- yellow cheese - 200 g
- potato - 400 g
- carrot - 2 piece
- leek - 1 piece
- celery stalk - 1 stalk
- vegetable stock - 900 ml
- cream - 150 ml
- butter - 30 g
- wheat flour - 1.5 tablespoons
- garlic - 1 piece
- mustard - 1 teaspoon
- salt
- pepper
Preparation
- Grate the yellow cheese on a fine grater. Peel the potatoes and cut them into small cubes. Peel the carrot and slice into thin half-moons.
- Wash the leek thoroughly, removing any sand between the layers, then slice into thin rings. Wash the celery stalk and cut into small pieces. Peel the garlic and chop finely.
- In a large pot, melt the butter over medium heat. Add the leek, carrot, celery and garlic, and sauté for 5–7 minutes, stirring, until the vegetables soften and the leek becomes slightly translucent.
- Sprinkle in the flour and mix thoroughly with the vegetables. Fry for about 1 more minute, until the flour absorbs the fat and foams lightly, but does not brown.
- Gradually pour in the stock, stirring constantly with a whisk or spoon so no lumps form. Add the potatoes, bring to a boil, then reduce the heat and cook covered for about 15 minutes, until the potatoes are tender.
- Add the mustard and cream and stir. Reduce the heat to low; the soup should only gently simmer rather than boil vigorously.
- Gradually add the grated cheese, stirring after each addition, until the cheese melts and the soup becomes smooth and creamy. Do not let it boil hard, as the cheese may curdle and the soup will turn lumpy.
- Cook for another 3–4 minutes over very low heat, stirring from time to time. Taste and season with salt and pepper to your liking.
- Serve the soup hot, optionally sprinkled with extra grated cheese or chopped parsley.
Storage
Store leftovers in the fridge in a covered pot or airtight container. Reheat gently over low heat, stirring often, and avoid boiling so the cheese doesn’t separate.
