German-Style Potato Cheese Soup Recipe
This German-style potato cheese soup recipe builds a hearty base with potatoes, carrots, celery, and broth, then turns creamy as the cheeses melt in. In the how to make steps, you simmer the vegetables until tender, melt the cheeses gradually, and finish with a quick mayonnaise tempering to gently thicken without boiling.
Ingredients
Ingredients
Step-by-Step Method
Start the pot
Add the water and chicken broth to a large pot. Stir in the black pepper.
Simmer the vegetables
Add onions, potatoes, carrots, and celery. Bring to a boil, then lower the heat and simmer gently for about 30–35 minutes, until the vegetables are tender.
Adjust texture
If you want it a bit smoother, blend a small portion of the soup and pour it back in. Keep some chunks for a hearty feel.
Melt in the cheeses
Add the cubed melting cheese and stir until fully melted. Then add the cheddar and Swiss a handful at a time, stirring constantly so it melts evenly.
Temper the mayonnaise
In a small bowl, whisk the mayonnaise with 2–3 ladles of hot soup to loosen it. Slowly pour it back into the pot and warm for 3–5 minutes on low heat; don’t let it boil.
Serve
Taste and add a bit more pepper if needed. Serve hot; bread on the side works well.