Leek Soup with Minced Meat and Cheese
Ingredients for about 4-5 portions
- 3 tbsp olive oil
- 500 g minced meat (½ beef, ½ pork)
- 3 leeks (white and light‑green parts only)
- 700 ml instant vegetable broth
- 250 g processed cheese, cut into 1 cm cubes
- 1 can sliced mushrooms, drained
- Salt and pepper
- Grated Nutmeg
Method
- Preparation
Trim the root ends of the leeks and discard the dark green tops.
Slice the leeks into thin rings and rinse them in a bowl of water to remove any dirt.
Cut the processed cheese into small cubes so it dissolves more easily in the soup later.
- Brown the meat
Heat oil in a large pot over medium heat (approx. 185°C).
Add the minced meat, breaking it up with a wooden spoon.
Cook until browned and then season with salt and pepper.
- Sauté the leeks
Add the leeks to the minced meat.
Add more oil as needed.
Sauté together for about 5 minutes.
- Simmer
Pour in the vegetable broth, bring to a gentle boil, then reduce to low heat.
Simmer for 10 minutes.
Stir in the processed cheese and let it melt.
Add the mushrooms and bring to a boil briefly.
- Finish seasoning
Taste and adjust with additional salt, pepper, and grated nutmeg.
