Cheese and leek soup

Ingredients for 6 servings:

• 4 large onions, cut into small pieces
• 1 kg minced meat, mixed
• 1 can/n mushrooms, fresh ones in appropriate quantity are also fine
• 4 leeks, cut into rings
• 1 liter of broth
• 5 processed cheese wedges, ideally cream or herbs
• 1 cup whipped cream
• 1 cup crème fraîche
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

First, dice and fry the onions, add the minced meat, and season (salt, pepper, and paprika, just like for meatballs). Once the minced meat is cooked through, add the sliced ​​leeks and mushrooms, and pour in the broth. Close the pot and let the soup simmer until the leeks are just firm to the bite. Then, top up the liquid with the processed cheese, cut into small blocks, and wait until the processed cheese is just melted (stirring occasionally to prevent it from sticking). Finally, add the whipped cream and crème fraîche. Season to taste.