in Soup Recipes

Cheese and leek soup

updated

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Ingredients for 4 servings:

  • 150 g diced onion(s), also frozen
  • 2 stalk(s) leeks
  • 250 g mushrooms, fresh
  • 400 g minced meat, mixed
  • ¾ liter vegetable broth
  • 200 g processed cheese
  • 100 ml whipped cream
  • 100 ml dry white wine
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the leek thoroughly and slice into rings. Trim and slice the mushrooms. Heat the oil in a large, heavy-bottomed pot and fry the minced meat until it begins to brown. Then add the onions, leek, and mushrooms and fry. Deglaze with white wine, top up with vegetable stock, and simmer gently for about 5 minutes. Dissolve the cream cheese in the stock while stirring. Finally, add the cream and season the leek and cheese soup with salt, pepper, and nutmeg. Serve with fresh baguette. This soup is not only great to make the day before, but also freezes well.

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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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