Vegetarian German Cheese Soup (Vegetarische Käsesuppe)
Why this recipe works
- Smooth, lightly thickened base: Potatoes and a cornflour slurry give the soup body without making it heavy.
- Gentle savoury depth: Softened leeks, cheese, nutmeg and black pepper create a rounded flavour that stays mild and comforting.
- Simple one-pot cooking: The leeks, potatoes, stock and cheese all cook in the same pot, keeping the method straightforward.
Get the most out of this recipe
Ingredient notes
- Clean the leeks well: Leeks can hold grit between their layers, so rinse them thoroughly after slicing lengthways.
- Choose the cheese carefully: Use a good melting cheese and check for vegetarian rennet if cooking for strict vegetarians.
- Keep the nutmeg subtle: Nutmeg should support the creamy cheese flavour rather than dominate the soup.
Texture tips
- For a smoother finish: Mash some of the tender potatoes against the side of the pot before thickening the soup.
- Avoid a grainy texture: Lower the heat before adding the cheese and stir it in gradually so it melts evenly.
- Let the thickener work: After adding the cornflour mixture, simmer briefly until the soup looks glossy and lightly thickened.
Make-ahead tips
- Cook ahead if needed: The soup can be made in advance, cooled quickly and refrigerated for up to 3 days.
- Reheat gently: Warm over a low heat, stirring often, and avoid boiling to help keep the cheese and cream smooth.
Serving ideas
- Serve with bread: Crusty bread, rye bread or a soft roll makes a practical pairing for the creamy soup.
- Finish with chives: Fresh chives add a clean onion note that lifts the richness of the cheese.
Equipment you'll need
Ingredients
Instructions
- Trim the leeks, slice lengthways, then rinse well to remove any grit; slice thinly. Peel the potatoes and cut into small, even cubes. Grate the cheddar and set aside.
- Melt the butter in a large pot over a medium heat. Add the leeks with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened but not browned.
- Add the potatoes and vegetable stock, then bring to a gentle simmer. Cook for 12 to 15 minutes, until the potatoes are tender when pierced with a knife.
- Whisk the cornflour with the water until smooth. Stir it into the simmering soup and cook for 2 to 3 minutes, stirring, until lightly thickened and glossy.
- Turn the heat to low and stir in the cheddar a handful at a time until melted and smooth. Stir in the double cream, then season with nutmeg, black pepper and the remaining salt. Warm gently for 2 minutes, without boiling.
- Finely snip the chives. Ladle the soup into bowls and scatter the chives over the top. Serve hot.
Recipe notes
Tips
- For a smoother soup, mash some of the potatoes against the side of the pot with a wooden spoon before adding the cornflour slurry.
- Keep the heat low once the cheddar and double cream go in; boiling can make the soup split or turn grainy.
- If serving later, cool the soup quickly, then reheat gently over a low heat, stirring often, until piping hot.
Substitutions
- Replace Cheddar cheese with Gruyere cheese for a nuttier, more traditional German-style flavour.
- Replace Double cream with Crème fraîche for a slightly tangier finish; add it off the heat and warm gently.
- Replace Butter with Extra-virgin olive oil for a lighter base.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate within 2 hours. Reheat gently in a saucepan over a low heat, stirring often, until piping hot; avoid boiling to keep the texture smooth.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Milk
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