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Leo’s Cheese – Leek – Cream Soup

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Leo’s Cheese – Leek – Cream Soup

The perfect leo’s cheese – leek – cream soup recipe with a picture and simple step-by-step instructions.

  • 1,5 liter Vegetable broth / meat broth
  • 600 g Herbal processed cheese preparation
  • 3 Poles Leeks
  • 500 g Mixed minced meat
  • 50 g Oat flakes
  • 1 Egg
  • 1 Chopped onions
  • 1 Chopped garlic clove
  • Oil
  • 200 g Creme fraiche Cheese
  • Salt pepper
  1. Bring the broth to the boil, gradually stir in the cheese with a whisk. Cut the leek into rings, add and slowly simmer for about 15 minutes.
  2. Knead the mince with the egg, onion, garlic and oat flakes, season with salt and pepper, add a little water if necessary. Form small balls out of them, fry in hot oil and degrease on kitchen paper.
  3. Add the meatballs to the soup, stir in the crème fraîche and let it steep for a few more minutes. A fresh white bread with it and you are almost in heaven!
Dinner
European
leo’s cheese – leek – cream soup

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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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