Creamy cheese leek soup

Ingredients for 4 servings:

• 400 g lean ground beef
• 1 leek(s)
• 1 m.-large kohlrabi
• 2 m.-large carrot(s)
• 2 garlic cloves
• 1 m.-sized onion(s)
• 1 cup of crème fraîche, approx. 150 – 200 g
• 1 pack of processed cheese with Gouda, approx. 200 g
• 1 pack of herb melted cheese, approx. 200 g
• 2 tbsp, strained beef bouillon, instant
• 1 tbsp, leveled vegetable broth, instant
• 1 tsp, strained broth, grained
• salt and pepper
• nutmeg
• e.g. water or milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

very filling

Finely dice the onion, carrots, and kohlrabi. Finely slice the leek and wash thoroughly. Brown the minced meat. Add the onions and fry. Press in the garlic cloves, add the leek, carrots, and kohlrabi, and fry for 5 minutes. Season lightly with salt and pepper. Add the crème fraîche, processed cheese, and broth, and season with salt, pepper, and nutmeg. Add water or milk as needed and simmer until the vegetables are tender. If you like it a little cheesier, you can add 2-3 slices of Gouda.