Cheese and leek soup with minced meat

Ingredients for 4 servings:

• 2 small baguettes for baking
• 3 tbsp oil
• 500 g minced meat, mixed
• 3 stalk(s) leeks
• 700 ml water
• 3 vegetable stock cubes
• 250 g processed cheese
• 1 cup of crème fraîche, approx. 150 g
• n. B. Salt and pepper from the mill
• n. B. Nutmeg
• e.g. garlic powder
• n. B. onion powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven to 175°C (top/bottom heat). Place the baguettes in the preheated oven and bake for about 10 minutes. Meanwhile, add oil to a large pot. Brown the minced meat well on all sides and season with salt and pepper. Trim the leek, cut into small rings, and add to the minced meat. Sauté for about 5 minutes. Add the water and stock cubes, and simmer over low heat for about 10 minutes. Stir in the cream cheese and let it melt. Stir in the crème fraîche and bring back to a boil briefly. Season the soup generously with salt, pepper, nutmeg, garlic powder, and onion powder. Slice the baguettes and serve with the soup.