in Soup Recipes

Cheese and leek cream soup

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Ingredients for 3 servings:

  • 300 g potatoes
  • 2 tbsp clarified butter
  • 600 ml vegetable stock
  • 100 ml cream
  • 200 g cream cheese spread
  • 4 tbsp white wine
  • 2 stalk(s) leeks
  • salt and pepper
  • 300 g Mett (pork)
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and dice the potatoes. Heat the clarified butter and sauté the diced potatoes. Pour in the vegetable stock and cream. Cut the cream cheese into pieces and add it to the potatoes along with the wine. Simmer everything over low heat for about 20 minutes. Trim the leeks, wash them thoroughly, and cut them into fine rings. Add them to boiling salted water for about 4 minutes, blanch them, then drain. Purée the soup and season with spices to taste. Stir in half of the leek rings. Fry the minced meat separately in a pan and add it to the soup. Garnish the soup with the remaining leek and serve immediately.

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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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