Recipe: German-Style Cheese Leek Soup

Published by Bonnie on

This recipe for Cheese and Leek Soup (or “Käse Lauch Suppe” as the Germans would say) comes straight from a German grocery store ad. Normally, I wouldn’t see a small recipe amidst food ads as a reliable source for yummy food, but I do now!

I went out on a limb one day and tried this leek soup out on my family–Wow! This is homemade comfort food at its finest for the winter months.

German-style cheese and leek soup

I decided to make it again for a larger crowd at our home recently, and again, it was a BIG hit. Everyone is begging for the recipe, so I’m posting it now for all to see.

Sahne-SchmelzkaseThis recipe calls for Sahne-Schmelzkäse, which translated, is basically a creamy white, melting cheese. Germany is known for its abundance of cheeses, among other things, so it’s easy to find here in just about any German grocery store. I used the Edelcreme brand of Sahne Käse, which you can find in the cheese section.

If you’re in the States, you’ll want to find a super soft white cheese (like the consistency of cream cheese) that melts easily in hot liquid without getting “stringy” on you when you eat it. You may even have luck finding this brand in a specialty cheese section of your store.  I have not experimented with an American brand yet, so if you find one, be sure to share it in the comments below!

This leek soup is very hearty and filling as it’s filled with cream, cheese, and ground meat. So, it’s best to serve it with a lite fruit or green salad.

Grab some crusty artisan bread rolls to serve on the side, and your kids will love this.

German-Style Cheese Leek Soup

A truly German recipe that is wonderful for a cold winter night!
Course Dinner
Cuisine German
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people
Author Bonnie Hershey


  • 1 lb Leeks 500g
  • 1 lb Ground Beef or Pork 500g
  • 14 oz Sahne-Schmelzkase 400g (can use Neufchatel cheese instead)
  • 1 small container Creme fraiche*
  • 4 C Vegetable Broth (can also use 1 L water plus appropriate amount of vegetable bouillon dissolved in it)
  • Freshly ground Salt and Pepper
  • pinch Nutmeg to taste


  • Cut leeks into thin rings and wash thoroughly. Set aside.
  • Brown the meat in a large pot or deep pan.
  • Add leeks and cook for 3 minutes.
  • Add veggie broth to leeks/meat and cook for 10 minutes on medium-high.
  • Stir in the cheese and let melt.
  • Add Creme fraiche, along with salt, pepper and nutmeg.
  • Boil again for a short time to combine flavors.
  • Guten Appetit!


*You can find Creme fraiche in the specialty food section of your American store. Be sure to ask if you don't find it right away. Not all stores will carry it.
If you're in Germany, you'll find this easily in the cream section of the grocery store.



Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.


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