German cheesy leek soup

This recipe might sound a bit odd for everyone that has never tasted the German original, but we promise you it is a really yummy and especially warming and comforting dish.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine German
Servings 4 people


  • 1 big leek
  • 1 onion
  • 2 gloves garlic 1 tbsp of dried ground garlic also works
  • 1 tsp nutmeg
  • 350 gram peeled potatoes
  • 1250 ml vegetable broth
  • 2 tbsp butter
  • 125 gram vegan minced meat
  • 35 gram sunflower seeds
  • 200 ml coconut milk
  • 2-3 tbsp soy sauce
  • 2-3 tbsp balsamic vinegar optional
  • 15 gram nutritional yeast
  • black pepper to taste
  • salt to taste


  • Cut the onion and leek. Peel the potatoes and slice them.
  • Put one tablespoon of butter in a big pot, let it melt, and add the onions and leave them to fry for three minutes. Then add the potatoes and wait for another 5 minutes. Add the vegetable broth and nutmeg. Bring it all to a boil and then let it simmer for 20 minutes (or until the potatoes have cooked through).
    If you like your leek to be really soft, add the leak together with the vegetable broth. If you like to have a bit more structure, add it after the potatoes have been boiling for 10/15 minutes.
  • In the meantime, put the other tablespoon of butter into a frying pan and add the minced meat. Let it fry for seven minutes, ten add the garlic and the sunflower seeds. When the seeds have turned golden brown, deglaze everything with the soy sauce and the balsamic vinegar (optional). Stir for a minute until it all seems to caramelize.
  • After the soup has cooked for 20 minutes, add the coconut milk, nutritional yeast, and the minced meat. Add some pepper and salt to taste. Leave it for another 5 minutes, and the soup is ready.
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Keyword classic, soup