Cheese and potato soup

Ingredients for 10 servings:

• 2 ½ kg minced meat (pork or mixed)
• 500 g ham, diced ham/bacon
• 200 g processed cheese, CREAM
• 400 g processed cheese, HERBS
• 1 pack of cream cheese
• 3 kg potatoes, or more
• 1 stalk(s) leek
• salt and pepper
• Water
• Instant broth for seasoning

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

perfect for parties (optionally with leeks or leeks)

Peel the potatoes, dice them, and cook for about 10 minutes until tender. Sauté the leeks in a large pot with a little oil. Once they are nice and soft and lightly browned, remove them from the pot and set aside on a plate. Add a little more oil to the pot and brown the minced meat well. As soon as the pink is gone, add the ham/bacon and stir well. Cook for 5-10 minutes, being careful not to burn the meat. Then return the leeks to the pot and stir well. Add the cooked potato cubes and stir well. Deglaze with water until everything is well covered, then add another 1.5 liters of water (seasoned with broth). Add the cheese and stir continuously until the cheese is well dissolved, then season with salt and pepper. (Caution! Taste first to make sure it’s not too salty!) Then simmer for another 20-30 minutes until the soup is nice and thick. Don’t forget to stir occasionally. Delicious and inexpensive, and it tastes even better reheated the next day!