Leek soup with potatoes and cheese recipe. The holidays are over, the new year has begun and what remains for us here in Germany at the moment is rainy weather and the inevitable return to everyday life. Since it is often a bit difficult, especially after nice weeks off, and there are always a thousand things to do anyway, things have to go fairly quickly in the kitchen.
So what to do to whip up a quick dinner on your table, which in the best case will warm you up a bit in this cold weather? The perfect solution is leek soup with potatoes, cheese, and ground beef. In Germany, everyone knows this soup and it
is not only a fantastic recipe when you need to go fast but also ideal for celebrations. I can’t count how many times I’ve served this creamy soup to guests. The cheese leek soup is not only prepared in no time at all, but you can also easily prepare it in large quantities.
The best Leek soup with potatoes and cheese
Creamy cheesy Leek Soup with potatoes, Ground Beef – A German Classic
To make the cheese leek soup, you only need five ingredients, which you should be able to find even in the smallest supermarket. The soup is made of ground beef, leek, spreadable cheese, heavy cream, and vegetable broth or stock. You can season the recipe with spices that you already have at home. To me, it is important to use real cream in the soup and not a low-fat alternative. It simply tastes better to me and the soup gets really creamy, but of course, everyone must decide for themselves and if you feel more comfortable with a reduced-fat cream, of course, you will still receive a delicious soup.
How should I prep leeks for potato leek soup?
Creamy Leek Soup with cheese
The preparation of the cheese leek soup with potato is quite simple and done in no time. You simply remove the root of the leek and the very outer dark green leaves and then cut the leeks into rings. The leeks should then be thoroughly rinsed under running water in a colander and strained. It often happens that there is a lot more sand and soil hidden inside the leaves than you would think. That’s why this step is particularly important because we don’t want to find half of the field in our soup later on.
Next, heat clarified butter or vegetable oil in a large pot and cook the ground beef thoroughly until it becomes really crumbly. The ground beef is then seasoned with pepper and salt and the leek rings are added. The leeks should then steam for about 10 minutes together with the
minced meat in the pot before both are poured over with vegetable broth and cream. Let the soup simmer for another 10 minutes and then add the spreadable cheese. It is best to add the cheese in small crumbs or pieces and stir it in until dissolved. Season with nutmeg, chili
powder, and black pepper. Once seasoned, the soup is brought to a boil again and that’s it. You can serve fresh baguettes or delicious country bread with the soup.
My recipe tip for you!
Quick spicy and exotic-sweet potato soup
The cheese leek soup is very popular with us and is often served at gatherings with many guests. Because of the short preparation time and inexpensive ingredients, it really lends itself to this. I also love to make creamy soup in small batches every now and then, and for my husband and me, it’s a really lovely comfort food that we like to warm up with, especially in fall and winter. I’ve had the recipe for Cheese Leek Soup on my German blog for quite a while now, and because of that I’ve received one or two questions about it over the years, so here are a few more tips and tricks that came out of those questions.
Creamy leek soup with cheese and potatoes
There are quite a few ways to vary the soup and adjust it to your personal needs. Instead of serving bread as a side dish, the soup can be cooked with potatoes, for example. You should cut the potatoes into small cubes and add them to the minced meat at the same time as the leek so that everything cooks at the same time. In addition, the soup can be refined wonderfully with some white wine, if you like, simply replace 200 ml of the vegetable broth with white wine.
And finally, of course, you can add other vegetables to the soup, a popular ingredient in addition to the leeks are for example mushrooms.
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
- 1 large pot
- 1 colander
- 1 knife
- 1 cutting board
- 1 wooden spoon or spatula
- 1 Spoon
- 1 kg ground beef
- 1,2 kg leeks (approx. 4 large stems)
- 4-5 potatoes
- 1500 ml vegetable broth
- 400 ml heavy cream
- 450 g spreadable cheese (for example “the laughing cow”)
- 1 tsp salt
- 1/4 tsp chili
- 2 tbsp oil or clarified butter
- Remove the root and the outside leaves from the leek. Then cut into fine rings. Rinse the leek rings thoroughly with cold water in a colander to remove all sand and soil residues from the vegetables. Then drain well.
- peel and dice the potatoes
- Heat oil or clarified butter in a large pot and fry the ground beef thoroughly. It should then have a crumbly consistency. Season the meat with salt and pepper. Add the washed leek rings to the ground beef and let it steam in the pot for about 10 minutes.
- Add the vegetable broth and cream to the mixed meat and let it simmer for a few minutes before adding the spreadable cheese to the pot. Stir in the cheese until dissolved.
- Let everything simmer together and season with black pepper, chili and nutmeg. If necessary, you can also add a little more salt.
- The finished seasoned soup should boil once again and is then ready to serve. I do no use cornstarch to thicken the soup, but if you feel that the soup is too thin, you can stir in a little diluted cornstarch and bring the soup to a boil again. On the opposite, when too thick, add a small amount of water or vegetable broth. The soup tastes best when served with fresh bread or baguette. Enjoy!