German Cheese and Leek Soup

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Delighting Your Palate: German Cheese and Leek Soup - A Cozy & Savory Classic

Ah, the warm and inviting flavors of German Cheese and Leek Soup – a savory, cozy classic that has been winning hearts and satisfying palates for generations. In this blog post, we’ll delve into the rich history of this delicious soup, explore some mouthwatering variations, and share useful tips and tricks to make it an unforgettable part of your culinary repertoire.

The German Origin of Cheese and Leek Soup

The origins of German Cheese and Leek Soup (known as Käse-Lauch-Suppe in German) can be traced back to the 18th century. This soup hails from Germany’s diverse culinary landscape, where the abundance of cheese and leeks made it a popular choice in households across the nation. As a staple comfort food, it quickly gained popularity for its simplicity, flavor, and nutritional value. Today, it remains a beloved dish in Germany and is enjoyed by people around the world.

Perfecting Your German Cheese and Leek Soup

Creating the perfect German Cheese and Leek Soup starts with quality ingredients. Use fresh leeks and a good-quality, meltable German cheese like Gouda, Emmental, or Tilsit. Sautéing the leeks in butter until they’re soft and tender helps to bring out their natural sweetness, while a pinch of nutmeg adds depth to the soup’s flavor profile.

Variations to Suit Your Taste

German Cheese and Leek Soup is a versatile dish that can be easily customized to suit your taste. Here are a few ideas for variations:

  1. Add fried ground beef or pork for a meaty twist.
  2. Swap out the traditional German cheese for your favorite variety, like cheddar, Swiss, or Gruyère.
  3. For a vegetarian option, use vegetable broth instead of chicken broth.
  4. Add diced potatoes or mushrooms for extra heartiness.
  5. For a spicier kick, sprinkle in some crushed red pepper flakes.

Tips, Tricks, and Storage Solutions

To ensure your German Cheese and Leek Soup is a success, follow these helpful tips and tricks:

  1. Be sure to wash the leeks thoroughly, as dirt and grit can hide between their layers.
  2. For a creamier texture, consider puréeing the soup with an immersion blender before adding the cheese.
  3. Gradually add the cheese, stirring constantly to ensure a smooth, velvety consistency.

Storing your leftover German Cheese and Leek Soup is simple. Allow it to cool, then transfer to an airtight container and store it in the refrigerator for up to 3 days. To reheat, warm the soup gently over low heat, stirring occasionally to prevent the cheese from separating.

Now that you’re armed with the knowledge and inspiration to create your own German Cheese and Leek Soup, it’s time to get cooking! Share your creations with us by using the hashtag #GermanCheeseAndLeekSoup, and don’t forget to tag us in your mouth watering photos. Guten Appetit!

German Cheese & Leek Soup
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German Cheese & Leek Soup

Savory German soup, melty cheese & tender leeks
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: German
Keyword: Beef Soup, Cheese and Leek Soup, Comfort Food
Servings: 4 people
Calories: 523kcal


  • 3 large Leeks white and light green parts only, thinly sliced
  • 2 tbsp. Unsalted Butter
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken Broth or vegetable broth for a vegetarian option
  • 1 cup Heavy Cream
  • 8 oz. German Cheese, such as Gouda, Emmental, or Tilsit grated
  • ¼ tsp. Ground Nutmeg
  • Salt & Pepper to taste
  • 1 lb. Ground Pork or Beef optional
  • Fresh Chives or Parsley for garnish optional


  • Prepare the leeks by slicing off the dark green tops and the root ends. Slice the leeks lengthwise and rinse them thoroughly under running water to remove any dirt and grit. Pat them dry and then thinly slice them crosswise.
    3 large Leeks
  • Optional: Fry the ground pork or beef in a skillet and season with salt & pepper.
    1 lb. Ground Pork or Beef, Salt & Pepper
  • In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic. Sauté for 7-10 minutes, or until the leeks and onion are soft and translucent. If using bacon or ham, add it at this point and cook until slightly crispy.
    2 tbsp. Unsalted Butter, 1 small Onion, 2 cloves Garlic
  • Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
    4 cups Chicken Broth
  • Stir in the heavy cream and heat the soup gently over low heat until warmed through. Do not let the soup come to a boil, as this could cause the cream to curdle.
    1 cup Heavy Cream
  • Gradually add the grated cheese to the soup, stirring constantly to ensure a smooth, velvety consistency. Once all the cheese has been added and melted, season the soup with nutmeg, salt, and freshly ground black pepper to taste.
    8 oz. German Cheese, such as Gouda, Emmental, or Tilsit, ¼ tsp. Ground Nutmeg, Salt & Pepper
  • If you prefer a smoother texture, you can use an immersion blender to purée the soup before serving. Be sure to blend carefully to avoid splattering hot soup.
  • Optional: Add the fried ground pork or beef to the soup
  • Ladle the soup into bowls and garnish with chopped fresh chives or parsley, if desired. Serve with crusty bread or pretzel rolls for a hearty, comforting meal.
    Fresh Chives or Parsley for garnish


Tip: My family likes to use the semi-soft cheese wedges from the Laughing Cow.


Calories: 523kcal | Carbohydrates: 16g | Protein: 19g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 1367mg | Potassium: 322mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2497IU | Vitamin C: 10mg | Calcium: 494mg | Iron: 2mg

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