Potato and leek soup with minced meat

Ingredients for 4 servings:

• 1 clove(s) garlic
• 1 onion(s), red or yellow
• 1 ½ stalk(s) leeks
• 300 g minced meat, mixed
• 2 tbsp sunflower oil
• 800 ml vegetable stock
• 300 g potatoes, waxy
• 4 tbsp crème fraîche
• 1 tsp sweet paprika powder
• Salt and pepper, black from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Potato and leek soup with minced meat

Peel and finely chop the garlic. Peel and finely dice the onion. Wash the leek and cut the white and light green parts into 1 cm thick rings. Cut the dark green leek ends into 1 cm thick strips and set aside. Peel the potatoes and cut into approximately 2 cm pieces. Heat 1 tablespoon of oil in a saucepan. Sauté the potatoes, onion, and garlic until browned. Add the stock and the white and light green leeks, bring to a boil, and simmer for about 20 minutes. 5 minutes before the end of the cooking time, heat the remaining 1 tablespoon of oil in a pan. Stir-fry the minced meat for about 5 minutes until cooked through, then add the dark green leeks after 3 minutes. Season with salt, pepper, and paprika. Purée the soup with a hand blender until finely chopped and season with salt and pepper. Stir in half of the minced meat. Ladle the soup into bowls, lightly stir in 1 tablespoon of crème fraîche, and top with the remaining meat. Sprinkle with paprika and serve.