Potato and leek soup with meatballs

Ingredients for 4 servings:

• 1 stalk(s) leek
• 600 g potato(s), floury or mostly waxy
• 6 sprigs of thyme
• 1 onion(s)
• 4 tbsp olive oil
• 100 ml white wine
• 750 ml beef broth
• 500 g minced beef
• 100 ml cream
• some salt and pepper
• some nutmeg
• some paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Clean and wash the leek, and cut into thin rings. Peel the potatoes and cut into approximately 1 cm cubes. Wash the thyme and shake dry. Peel the onion, finely dice it, and sauté it in 2 tablespoons of olive oil until translucent. Add the leek and diced potatoes, sauté briefly, and then deglaze with white wine. Pour in the stock, add 4 sprigs of thyme, and simmer over medium heat for 20-30 minutes. Meanwhile, season the minced meat with salt, pepper, and paprika, form into balls, and fry in 2 tablespoons of olive oil. Remove about 1/3 of the potato and leek mixture with a slotted spoon, keep warm, and discard the thyme. Season the soup with salt, pepper, and nutmeg and purée it with the cream. Serve the soup garnished with the skimmed potato and leek mixture, the meatballs, and the remaining thyme.