This satisfying cheese and leek soup comes together in less than 35 minutes, using just leeks, ground beef, and a blend of cream and hard cheese. Known as Käselauchsuppe, this classic German dish is a hearty, crowd-pleasing meal.
It's one of the soups my children love. It requires only a few ingredients, is quick to prepare (under 30 minutes), and is incredibly easy to make. Think of it as a creamy twist on American hamburger soup-rich, comforting, and packed with protein.
Käselauchsuppe
Käselauchsuppe is a popular dish in Germany. Käse means cheese, and Lauch refers to leeks-an essential Suppengemüse (soup vegetable) in German cuisine. Leeks are commonly used in traditional soups like my potato and leek soup or german pea soup.
Cheese and Leek Soup Ingredients
This delicious cheesy leek soup requires just seven ingredients: leeks, ground meat (beef or a beef-and-pork mixture), garlic, vegetable broth, and a hint of grated nutmeg.
You can find the exact quantities below in the printable recipe card.
Schmelzkäse substitute
The original Käselauchsuppe is made with a German cheese called Schmelzkäse, which is produced by blending multiple cheeses. The name comes from Schmelz (meaning "melted") and Käse ("cheese").
Since Schmelzkäse is not widely available outside Germany, the closest alternative in the UK is "Dairy Lee" and USA is "Laughing Cow" cheese. However, I've found that substituting it with a combination of cream cheese and grated Gouda works just as well-and feels like a better choice than processed cheese.
German Käselauchsuppe Recipe Steps
- Prepare the vegetables: Wash the leeks, trim off the roots, and remove the outer leaves. Slice them into thin rings. Peel and finely chop the garlic.
- In a large pan, heat the olive oil over high heat. Add the ground meat and cook, stirring frequently, until browned and crumbly. Reduce the heat to medium, add the sliced leeks, and cook for about 5 minutes, stirring occasionally. Add the chopped garlic and cook for another minute.
- Pour in the vegetable broth, stir well, and bring to a gentle boil. Reduce the heat to medium-low and let simmer for 10 minutes.
- Stir in the cream cheese until fully incorporated, then add the grated cheese. Continue to simmer, stirring occasionally, until the cheese has completely melted into the soup. Season with nutmeg, salt, and pepper to taste. Serve immediately.
Vegetarian Version
This cheese and leek soup can easily be adapted for vegetarians by replacing the ground meat with a plant-based alternative such as Quorn or soy mince.
What to Serve with the Soup?
This soup is made for dipping bread into! Whether it is a baguette or some crusty rye bread or a bread roll.
The soup is a meal in itself, but you can always serve it with a green salad on the side to add some freshness.
Make ahead
You can prepare and cook this soup a day in advance, then reheat it on the stove or in the microwave. This is one reason why Cheese and Leek soup is a popular "party soup" in Germany-it's an easy way to serve a crowd.
Storage
Store leftovers of this German leek soup in an airtight container in the fridge for up to four days. This soup also freezes well in portions for up to three months.
More German Soup Recipes:
Recipe
Käselauchsuppe (German Cheese and Leek Soup)
Ingredients
- 3 sticks leeks about 500 gr / 1 lb
- 2 cloves garlic finely chopped
- 2 tablespoon olive oil
- 1 lb (500 g) ground beef (or a beef and pork mixture)
- 4 cups (1 liter ) vegetable broth (4 cups)
- ¾ cups (170 gr) cream cheese (6 oz, 1 cup)
- ½ cups (50 gr ) grated cheese (2 oz) with a mild flavour such as gouda, or mild cheddar
- nutmeg
- salt and pepper to taste
Instructions
- Rinse the leeks under running water, trim off the roots, and remove the outer leaves. Slice them into thin rings. Peel and finely chop the garlic.3 sticks leeks, 2 cloves garlic
- In a large pan, heat the olive oil over high heat. Add the ground meat and cook, stirring frequently, until browned and crumbly. Reduce the heat to medium, add the sliced leeks, and cook for about 5 minutes, stirring occasionally. Add the chopped garlic and cook for another minute.2 tablespoon olive oil, 1 lb ground beef
- Pour in the vegetable broth, stir well, and bring to a gentle boil. Reduce the heat to medium-low and let simmer for 10 minutes.4 cups vegetable broth, ¾ cups cream cheese, ½ cups grated cheese
- Stir in the cream cheese until fully incorporated, then add the grated cheese. Continue to simmer, stirring occasionally, until the cheese has completely melted into the soup.
- Season with nutmeg, and salt and pepper. Serve immediatley.nutmeg, salt and pepper
Claudia Egger says
I made this for dinner tonight and it was so delicious! Especially the broth. The only thing lacking was the end piece of a crusty loaf of bread, slathered with butter. Can’t wait to make it again.
Marita Sinden says
Yay thanks for the feedback Claudia! I am very pleased you enjoyed it!
Rebecca Broton says
I just made this soup for my German born mother as a treat. Our favorite go to on cold, windy and snowy days. This was such a mellow, comforting soup and the touch of nutmeg was a wonderful addition that we weren’t expecting. I used low sodium on all of the ingredients used and skipped salt as one a seasoning altogether. You couldn’t even tell it was a low sodium version. Again, such a creamy and smooth lovely texture and tasted fantastic. Everyone should give this recipe a try as it is easy and so uniquely different than traditional American soups!
Carol Basson says
A lovely flavoursome soup that is easy to make with readily available ingredients that do not cost a lot. A very filling soup but so tasty you want more.
Marita Sinden says
Hi Carol! Thanks so much for your feedback. I am glad you enjoyed the soup. Best Wishes Marita