Oma's German Leek Soup (Lauchsuppe) 

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated: October 26, 2025

German leek soup gets rich flavor from tender leeks, ground beef and creamy broth.

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Every bite full of tender leeks, savory meat and creamy cheesy broth.

This leek soup recipe, aka Lauchsuppe, with cream cheese is made in under 30 minutes. Creamy rich with mushrooms added for that extra touch, this is a fantastic starter course for a dinner party. Elegant. Easy. Quick. 

Top Tips for Best Results

Rinse Leeks Well: Slice and rinse to remove any sand hiding between the layers.

Use a Good Broth: Use the best quality for best results

Add Cream Cheese Last: Remove from heat before stirring so it melts smoothly.

Finish with Fresh Herbs: Parsley adds brightness and a nice homemade touch

Leeks look a bit like giant green onions, with layers that turn soft and silky when cooked. Many German dishes rely on their delicate, savory flavor, especially soups where they add gentle richness to every spoonful.

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How to Clean Leeks

Leeks grow in sandy soil and love to hide grit between their layers, so a good cleaning is always worth the extra minute.

Quick method (best for sliced leeks in soup):

• Trim off the tough dark-green tops, keeping the white and light-green portions. 
• Slice the leeks into rings and place them in a bowl of cool water. 

• Use your fingers to separate the layers so the dirt can fall away. 

• Lift the leeks out of the water and let them drain in a strainer.

Traditional method (great when using whole or halved leeks):

• Trim away the dark-green leaves, leaving the tender parts. 
• Cut lengthwise toward the root ... stopping just before you cut through. 
• Turn the leek a quarter turn and do the same again. 
• Fan the layers open under running water until all the grit is gone.

Don’t toss the leafy tops:

Save those dark-green ends in a freezer bag ... they add great flavor to homemade broth.

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Oma's Leek Soup Recipe (Lauchsuppe)

This leek soup recipe has added cream cheese for that added extra touch for an extra elegant soup. A fantastic starter course for a dinner party.

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Servings:

4 servings

Ingredients:

• 1½ pounds (681 g) leeks
• 1 pound (454 g) lean ground beef
• 2 tablespoons (30 ml) olive oil
• 3½ cups (840 ml) beef broth
• 1 can mushrooms (undrained)
• 3-ounce (85 g) package cream cheese, cubed
• salt, pepper

Instructions:

1. Cut away the dark green leaves an inch or so above the white part of the leeks. Slice the leeks into ¼- to ½-inch rings. Put these into a large bowl of water. Separate the rings with your fingers and swish them around to remove any dirt and sand. Scoop out the leeks and drain them in a sieve.
2. In a large saucepan, brown the ground beef in olive oil, stirring to break up larger chunks of meat.
3. Add the leeks and sauté for several minutes. Add the broth and mushrooms.
4. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
5. Remove from heat. Add the cream cheese, stirring to melt.
6. Season with salt and pepper, and serve.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on October 26, 2025

Questions About German Leek Soup

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to your table

Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.