We have a children’s story here in Germany called »Suppenkasper« from Heinrich Hoffmann – actually a tragic story about a boy that refuses to eat his soup and dies… classic uplifting German story for toddlers ;P Anyway. If you do not like soup you can be called »Suppenkasper« here in Germany but sometimes as well if you like it a lot. It’s a bit confusing, I know. This Cheesy Soup with Leek & Sausage is for all the »Suppenkasper« out there. The ones that like soup. Thick creamy soup with loads of stuff added ;)
I have to admit that I am a bit picky when it comes to soup. I looove creamy ones like this one here where potatoes, pasta, sausages, and stuff like that is added. The more they lean towards stew the better ;P Thin soups or broths… not my cup of soup. Literally. Broth is great to create a stew, but on its own… meh. A soup like this one here is perfect for the cooler seasons like fall or winter. With all the cream, cheese, sausage, etc. this is quite a heavy dish. Great to give you energy if you need to go outside into the snow or something like that. Not so good on a hot summer day ;P
Sausage, cheese, cream – they all add flavors to the soup. As well as a lot of calories – you should keep that in mind. If you are concerned about that – you can always thin out the soup with some water and/or use less cheese. That should help ;P
Better than soup from a packet.
This Cheesy Soup with Leek & Sausage is quite popular here in Germany – so popular it has been picked up by the big convenience food companies that produce packet soup. Means you can get mixes for this soup in almost every supermarket in Germany. If you like those spice mixes and don’t want to make this soup from scratch – go for it! But to be honest – the main ingredient in those mixes is actually starch with some spices and additives to extend the shelf life. Cornstarch and spices is something most people have at home anyway… so why buying that overpriced stuff? ;P
Anyway. Many recipes out there for this type of soup ask for miced meat. I prefer using sausages aka. bratwurst. It’s normally a bit cheaper than minced meat and already seasoned a bit. Especially during BBQ season you get those sausages often cheaper or let’s say »you often get a better deal« ;) If you do not need ground beef specifically for a recipe this is actually a nice alternative.
Note: I have to be honest with you here – I am not the biggest fan of cheese spread aka. processed cheese. It’s on the list of ingredients here because it’s a standard for this type of soup. If you prefer less processed stuff you can use cream cheese and a strong melting cheese (e.g. mountain cheese) instead – about 3.5 oz. each. The soup will be equally delicious. If it is not as creamy because of the switch of ingredients you can thicken the soup with some cornstarch. Always does the trick ;)
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying
1 large onion, diced
14 oz. (400g) pork sausages (casings removed)
2-3 garlic cloves, finely chopped
1 medium leek, in rings
25 fl. oz. (750ml) veggie broth
7 oz. (200g) sour cream
1 tsp. dried oregano
some grated nutmeg
salt, pepper
7 oz. (200g) cheese spread*
(alternatively 3.5 oz. cream cheese & 3.5 oz. grated mountain cheese)
1 tbsp. cornstarch & some water
some flat leaf parsley, chopped
(4 Portionen)
etwas Öl zum Anbraten
1 große Zwiebel, gewürfelt
400g Bratwürste (Därme entfernt)
2-3 Knoblauchzehen, fein gehackt
1 mittelgroßer Lauch, in Ringen
750ml Gemüsebrühe
200g Schmand
1 TL Oregano
etwas Muskatnuss
Salz, Pfeffer
200g Schmelzkäse*
(alternativ 100g Frischkäse & 100g geriebener Bergkäse)
1 EL Speisestärke & etwas Wasser
etwas glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
1. Peel and dice/finely chop the onion and garlic. Cut the leek into rings and wash thoroughly, then drain. Set aside.
2. Heat up a large pot or Dutch oven with some oil and sauté the onions until soft and glossy. Remove the sausage meat from the casings, crumble and add to the pot. Cook with the onions until nicely browned – about 3-4 minutes. Add garlic and leek rings and continue cooking for a few minutes. Deglaze with the veggie broth and stir in the sour cream. Add oregano and season with nutmeg, salt, and pepper. Let the soup simmer for about 10 minutes.
3. Add the processed cheese/cheese spread to the pot and stir in. Cook for another 2-3 minutes. If the soup is too thin for you, you can mix some cornstarch with a little bit of water and add it to the soup to thicken it. Season the soup with some more salt and pepper if needed and serve with chopped parsley.
1. Zwiebel und Knoblauch schälen und würfeln bzw. fein hacken. Den Lauch in Ringe schneiden und gründlich waschen, dann abtropfen lassen.
2. Etwas Öl in einem großen (gusseisernen) Topf erhitzen und darin dann die Zwiebel glasig andünsten. Das Brät der Bratwürste aus den Därmen herauslösen, etwas zerdrücken und dann mit in den Topf geben. Krümelig anbraten, bis es etwas Farbe bekommen hat – etwa 3-4 Minuten. Knoblauch und Lauchringe dazugeben und für einige Minuten mit anbraten. Mit der Gemüsebrühe ablöschen und den Schmand unterrühren. Oregano dazugeben und mit Muskatnuss, Salz und Pfeffer würzen. Die Suppe für etwa 10 Minuten köcheln lassen.
3. Schmelzkäse in den Topf dazugeben und unterrühren. Für weitere 2-3 Minuten köcheln lassen. Sollte euch die Suppe zu dünn sein, kann man etwas Speisestärke mit ein wenig Wasser glatt rühren und zur Suppe dazugeben, um sie noch etwas anzudicken. Die Suppe ggf. noch ein wenig mit Salz und Pfeffer nachwürzen und mit gehackter Petersilie servieren.
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Here is a version of the recipe you can print easily.
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Cheesy Soup with Leek & Sausage
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 00:35
- Yield: 4 1x
- Category: Soup
- Cuisine: Germany
Description
This soup is packed with flavors and super cheesy – a simple soup with cheese, leeks, and sausage meat. Keeps you warm on a cold day!
Ingredients
some oil for frying
1 large onion, diced
14 oz. (400g) pork sausages (casings removed)
2-3 garlic cloves, finely chopped
1 medium leek, in rings
25 fl. oz. (750ml) veggie broth
7 oz. (200g) sour cream
1 tsp. dried oregano
some grated nutmeg
salt, pepper
7 oz. (200g) cheese spread*
(alternatively 3.5 oz. cream cheese & 3.5 oz. grated mountain cheese)
1 tbsp. cornstarch & some water
some flat leaf parsley, chopped
Instructions
1. Peel and dice/finely chop the onion and garlic. Cut the leek into rings and wash thoroughly, then drain. Set aside.
2. Heat up a large pot or Dutch oven with some oil and sauté the onions until soft and glossy. Remove the sausage meat from the casings, crumble and add to the pot. Cook with the onions until nicely browned – about 3-4 minutes. Add garlic and leek rings and continue cooking for a few minutes. Deglaze with the veggie broth and stir in the sour cream. Add oregano and season with nutmeg, salt, and pepper. Let the soup simmer for about 10 minutes.
3. Add the processed cheese/cheese spread to the pot and stir in. Cook for another 2-3 minutes. If the soup is too thin for you, you can mix some cornstarch with a little bit of water and add it to the soup to thicken it. Season the soup with some more salt and pepper if needed and serve with chopped parsley.
Notes
Enjoy cooking!
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