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Leek and cheese soup with minced meat

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Ingredients for 16 servings:

  • 2 kg minced meat
  • 3 onions
  • 5 stalk(s) leeks
  • 1 ½ liters vegetable broth
  • 3 cans of mushrooms
  • 500 g cream cheese spread
  • 500 g herb cream cheese
  • possibly nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 5 minutes

Brown the minced meat with salt and pepper. Finely chop the onions and leeks and add them to the minced meat. Add both cheeses and top up with broth. Simmer for 1/2 hour, stirring occasionally. Let stand overnight to allow the soup to infuse. The next day, add the finely chopped mushrooms and heat through again, stirring occasionally. Season with salt and pepper (and perhaps a little nutmeg). Serve with baguettes or flatbread and a fresh salad. All your guests will be perfectly satisfied, and it’s not much work!

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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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