John Myers
Cheese Leek Soup
The perfect cheese leek soup recipe with a picture and simple step-by-step instructions.
- 3,5 l Vegetable broth
- 2 kg Ground beef
- 2 kg Cream cheese
- 1,4 kg Processed herb cheese
- 5 Poles Leek
- 1,5 kg Mushrooms
- 5 size Onions
- Salt, pepper, curry, cayenne pepper
- First, warm up the broth in a very large saucepan.
- Cut the leek into rings, add to the stock and cook for 30 minutes.
- After the 30 minutes add the chopped mushrooms and simmer again for 30 minutes.
- Fry the minced meat together with the onions separately in a pan. Season well with salt and pepper and add to the broth.
- Add 5,250 ml of water to the pan, add the cheese and let it melt.
- Add the cheese to the broth and stir in.
- Then season generously with curry and cayenne pepper. If necessary, season with salt and pepper.
- Bon appetit :-)!
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