Cheese soup with Philadelphia

Ingredients for 4 servings:

• 500 g minced meat, 1/2 and 1/2
• 1 stalk(s) leek
• 2 packs of cream cheese (Philadelphia, neutral)
• 2 packs of cream cheese (Philadelphia, herbs)
• 1 large can of mushrooms
• some fat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the fat in a large pot and fry the minced meat until light and tender. In the meantime, trim the top end of the leek (where the dark green leaves begin). Halve the stalk(s) and slice into thin rings. It’s best to place everything in a colander and rinse briefly but thoroughly under running water. Add the drained vegetables to the pot and continue cooking over low heat (with the lid on). Unwrap the Philadelphia cream cheese and gradually stir all the packets into the minced meat and leeks. Finally, add the large can of mushrooms (including the juice) to the pot and mix everything together. Taste briefly and, if desired, stir in a little more broth. Done. We like to serve this with bread rolls. Tip: You can also use the Philadelphia “so leicht” cheese; it’s better for your figure.