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Minced meat, cheese and leek soup with potatoes

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Ingredients for 4 servings:

  • 3 stalk(s) leeks
  • 700 g potatoes
  • 500 g minced meat, mixed
  • 1 ½ liters vegetable broth
  • 1 bunch of spring onions
  • 200 g processed cheese, reduced fat
  • 150 g cream cheese spread
  • some salt and pepper
  • Paprika powder, hot
  • Thyme
  • chili

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

also suitable as a party soup

Peel and dice the potatoes, and slice the leeks and spring onions into small rings. Season the ground beef well with salt, pepper, and paprika and brown it in a saucepan. Add the potatoes, leeks, and spring onions and continue to cook everything briefly. Add 1.5 liters of vegetable stock and simmer for about 15-20 minutes, until the potato pieces are tender. Stir in the cream cheese and melt over low heat. Season to taste with thyme and chili. The soup also tastes great reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Minced meat, cheese and leek soup with potatoes