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Vegetarian, Northern, Eastern and Western France

Potato soup with munster cheese and cumin

This potato soup with munster cheese and cumin feeds 4 people in 45 minutes for €1.60 per person. Rated very easy, it combines leeks, potatoes, and melted munster cheese seasoned with cumin. The key to success is blending thoroughly after adding the cheese, which gives the soup a smooth, velvety texture.

Tonight, a potato and leek soup enriched with melted munster cheese and cumin, with bread for scooping up every last bit.

Potato soup with munster cheese and cumin
Total time
45 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This soup starts with the comforting taste of potatoes and leeks, but the melted munster cheese changes everything. It brings a pungent, salty depth that wakes up the cumin toasted earlier in warm butter. The result looks like a classic vegetable soup but surprises you with that distinct aged cheese flavor you don't expect in a bowl of soup.

This is a weeknight soup, the kind you throw together with whatever leeks and potatoes are left in the fridge drawer. Kids tend to like it because the munster melts into soft strands and the flavor stays round rather than sharp. Serve it with grilled country bread on a fall or winter evening, and everyone will ask for seconds.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Leeks 400 g
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 1 l
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Munster cheese 150 g
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Peel the potatoes and thinly slice the leeks and onion.

    Stick mostly to the white part of the leeks, it's the mildest.

  2. Cook the leeks and onion in the butter with the cumin. 8 min

    The cumin releases its aroma in the warm butter.

  3. Add the potatoes and broth, and cook until the potatoes are tender. 25 min

    The broth should just cover the vegetables.

  4. Blend the soup, then add the munster in pieces and stir until melted. 3 min

    Blend for a while, the soup gets creamier the longer you go.

  5. Adjust the seasoning and serve the soup with grilled country bread.

    Go easy on the salt, munster is already quite salty, but pepper generously.

Our tips to get it right

  • Pick starchy potatoes like russets, they break down more easily when blended and give the soup a silkier texture.
  • Add the munster off the heat or over very low heat, cheese that simmers too long turns stringy and loses its melt.
  • For extra aroma, toast the cumin alone for a few seconds in the dry pot before adding the butter.

The variations

  • Swap the munster for reblochon or vacherin for an equally bold but slightly milder flavor.
  • For a lighter cheese version, cut the munster amount in half and stir in a bit of heavy cream instead.
  • For picky kids, blend the soup extra smooth and cut the cumin in half, it stays creamy with less bite.

What to serve it with

  • Grilled country bread
  • A simple green salad
  • Fresh apple juice

Storage

This soup keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well before the munster goes in, which is best added fresh when reheating. Warm it gently over low heat, stirring so the cheese melts back in without sticking to the bottom of the pot.

Questions about this dish

Can you use a different cheese instead of munster?

Yes, reblochon or vacherin both work well and melt the same way. Avoid dry cheeses like parmesan, they won't give the soup the same creamy texture.

Can you make this soup ahead of time?

You can make the potato and leek base a day ahead and keep it in the fridge. Add the munster only when you reheat and serve, so it stays perfectly melty.

Should you remove the rind from the munster before melting it?

Yes, it's recommended. The rind has a very strong flavor that can overpower the soup, and removing it gives a milder, smoother result.

Is this soup kid friendly?

Yes, the melted munster gives it a soft texture that most kids enjoy. You can cut the cumin in half if you prefer a milder flavor for younger ones.

How long does it take to make a potato soup with munster cheese and cumin?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a potato soup with munster cheese and cumin?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato soup with munster cheese and cumin cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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