in Soup Recipes

Cheese soup with minced meat and leek

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Ingredients for 8 servings:

  • 1 ½ kg minced meat
  • 5 onions
  • 5 stalk(s) leeks
  • 1 can of mushrooms
  • 200 g cream cheese
  • 200 g cheese (herb cheese)
  • 1 cup of cream
  • 1 ½ liters of broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, brown the minced meat and season it well. Don’t add too much oil to the pan, as the onions will be finely chopped and fried with the onions (they will release plenty of liquid). Once browned, place the finished meat in a large pot and bring to a boil with 1.5 liters of water (along with the stock cubes), the thinly sliced ​​leek, and the mushrooms. Once boiling, turn off the stove or reduce the heat to level 1. Then stir in the herb and cream cheese. When the soup is only lukewarm, add the cup of cream. Important: After this, the soup should only be heated and not boiled, as otherwise the cream will curdle.

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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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