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German Leek & Cheese Soup (gluten-free)
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German Leek & Cheese Soup (gluten-free)
Matthias Wodka
Matthias Wodka
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$1.00
Today felt like one of those Roux days. This hearty soup is a beloved staple across Germany, often making an appearance at cozy family dinners or parties to keep the alcohol in check. It's a dish that asks for little - perfect when silence is golden and comfort is key. Traditionally made with two types of Schmelzkäse (a plain and a herbed variety of a creamy, processed cheese blend) that are hard to come by outside of Germany, this version comes very close and is made from scratch - and feels at home just about anywhere.
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You Need

4-6 servings
0:50

  • Base Ingredients

    • Ground beef: 500 g (17.6 oz)
    • Leeks: 3 medium, halved lengthwise and sliced into rings (300–350 g / 10.5–12.3 oz); use approx. ⅓ dark green and ⅔ white/light green parts
    • Onion: 1 medium, diced (80–100 g / 2.8–3.5 oz; feel free to double)
    • Garlic (optional): 1 clove, minced
    • Oil or butter: 1 tbsp (14 g / 0.5 oz)
    • Dry white wine: 100 ml (3.4 fl oz; e.g. Riesling trocken, Weißburgunder / Pinot Blanc, or Sauvignon Blanc)
    • Beef or vegetable broth: 750 ml (25.4 fl oz)
    • Cream: 200 ml (6.7 fl oz); use heavy cream, Schlagsahne, or Shamenet Mituka – all with similar fat content
    • Seasoning: Salt, pepper, and freshly grated nutmeg to taste

  • Mornay Sauce (via Roux > Béchamel > Mornay)

    • Butter: 3 tbsp (42 g / 1.5 oz)
    • Rice flour (or all-purpose; don't use sweet rice flour!): 3 tbsp (30 g / 1 oz)
    • 3.8% Milk (or 4% if you are living on the edge): 400 ml (13.5 fl oz / ~1.7 cups)
    • Cheese: 200 g (7 oz), grated – a 70/30 mix of mild Gouda and Emmental or Gruyère
    • Dijon mustard: 2 tsp (5–10 g / 0.17–0.35 oz)
    • Nutmeg: Pinch (approx. 0.25 g)

    • How To

      In a large pot

      1. Brown the ground beef until crumbly. Season lightly with salt and pepper, then set aside.
      2. In the same pot, heat 1 tbsp oil or butter. Sauté the onion (and garlic, if using), then add the leeks. Cook until the onions are soft and the leeks are wilted.
      3. Deglaze with the white wine. Simmer for 2-3 minutes.
      4. Add the broth and return the meat to the pot. Bring to a gentle simmer and cook for 10-15 minutes. Skim off excess fat if needed. As you return the meat to the pot, start with the next section.

      In a saucepan

      1. Roux: Melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
      2. Béchamel: Gradually whisk in the milk while stirring constantly. Keep whisking until the mixture is smooth, thickened, and coats the spoon.
      3. Mornay: Stir in the cheese until melted and smooth. Add the mustard, nutmeg, and a dash of pepper.

      Finish

      1. Stir the cream into the pot with the meat and leeks.
      2. Add the Mornay sauce and gently incorporate.
      3. Simmer (do not boil) for 5–10 minutes to meld the flavors.

      Plant FM:

      1. Works well with meat substitutes likes mushroom mince