Leek, minced meat and cheese soup

Ingredients for 4 servings:

• 500 g minced meat, mixed
• some oil or clarified butter for frying
• salt and pepper
• 200 ml white wine
• 3 leeks
• 900 ml water
• 1 pack of processed cheese, 200 g each
• 200 ml cream
• Baharat
• Garlic or garlic granules
• 1 potato(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

without stock cubes or similar

Thoroughly clean the leek and slice it into thin rings. Fry the minced meat in oil or clarified butter until crumbly and season with salt and pepper. Deglaze with the white wine and bring to a boil briefly. Add the leek, water, processed cheese, and cream, and simmer for about 25-30 minutes. I also like to season my minced meat with my Baharat spice mix, which contains caraway and cinnamon. We like it this way. If you like, you can also add some garlic or garlic granules and cook a diced potato with it. The soup is enough for us as is, but you can also serve it with baguette, bread rolls, or something similar.