German Cheese and Leek Soup with Ground Pork

german cheese and leek soup in a black bowl.

4.85 from 19 votes

German Cheese and Leek Soup with Ground Pork

This German cheese and leek soup with ground pork is thick, creamy, and filling. It's easy to make with just a few ingredients and is a popular party soup in Germany. Serve it with fresh, crusty bread.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: German

Servings: servings

Calories: 544kcal

Author: Adina Beck

Equipment

soup pot

Ingredients

3 large leeks about 1.5 lbs/ 700 g after cleaning
1 medium onion
1 tablespoon vegetable oil
12.5 oz ground pork Note 1
1 pinch ground caraway
1 garlic clove
4 cups vegetable broth
10.5 oz processed cheese wedges such as The Laughing Cow Creamy Original, Note 2
fine sea salt and freshly ground black pepper to taste
1 small bunch fresh chives

US - EU

Instructions

Prepare the leeks: Trim the root ends and remove the wilted dark green tops, about 1 inch (2 cm). Cut the leeks lengthwise from where the white part meets the green part toward the top, without cutting all the way through. Fan open the layers and rinse thoroughly under cold running water to remove any dirt. Slice the cleaned leeks.
3 large leeks
Finely chop the onion. Set aside.
1 medium onion
Brown the pork: Heat the oil in a large pot over medium-high heat. Add the ground pork and cook until browned, breaking it up with a wooden spoon - 4-5 minutes. Add the ground caraway, grated garlic, and some salt and pepper. If using seasoned German Mett, you won't need to add these seasonings.
1 tablespoon vegetable oil + 12.5 oz ground pork + 1 pinch ground caraway + 1 garlic clove
Cook the vegetables: Add the chopped leeks and onion to the pot. Cook for 3–4 minutes, stirring occasionally.
Simmer the soup: Pour in the vegetable broth and bring to a simmer. Reduce the heat and cook gently for about 20 minutes, or until the leeks are soft.
4 cups vegetable broth
Add the cheese: Break the cheese wedges into smaller pieces and add them to the soup. Stir until the cheese has melted completely and the soup is smooth, with no lumps remaining.
10.5 oz processed cheese wedges
Finish the soup: Simmer gently for another couple of minutes. The soup should be quite thick, but you can add a little more broth if you prefer a thinner consistency (Note 3).
Season and serve: Taste and adjust the seasoning with salt and plenty of freshly ground black pepper. Sprinkle with chopped chives and serve hot with bread.
fine sea salt and freshly ground black pepper + 1 small bunch fresh chives

Notes

Ground pork: In Germany, this soup is often made with Mett, which is ground pork already seasoned with salt, pepper, garlic, and sometimes caraway. If using Mett, you can skip the additional seasonings when browning the meat. Plain ground pork works just as well.
Cheese: I use German Schmelzkäse triangles. In the US, The Laughing Cow Creamy Original cheese wedges are a good substitute. Choose the original flavor or a mild cheese flavor.
Consistency: This is supposed to be a thick, filling soup.

Nutrition