German Cheese & Leek Soup

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Savory German soup, melty cheese & tender leeks

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: German

Keyword: Beef Soup, Cheese and Leek Soup, Comfort Food

Servings: people

Calories: 523kcal

Ingredients

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

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Instructions

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

Notes

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

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