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Cheese and leek soup
(0)
30 min
Knuspr-Küche
Unsere herzhafte Käse-Lauch-Suppe mit Hackfleisch ist ein echter Klassiker der deutschen Küche. In nur 30 Minuten steht eine cremig-würzige Suppe auf dem Tisch, die perfekt für kalte Tage und als schnelles Abendessen für die ganze Familie geeignet ist. Der Schmelzkäse sorgt für die samtweiche Konsistenz, der Lauch bringt frische Aromen — ein Wohlfühlgericht, das immer gelingt.
Ingredients
Preparation method
Ingredients overview
- 500 grams mixed minced meat
- 300 grams leek
- 1 onion
- 750 milliliters vegetable broth
- 200 g processed cheese
- 1 pinch nutmeg
- Salt
- Ground pepper
Finely dice the onion and sauté in a large pot with oil until translucent. Then add the mixed minced meat and sear vigorously. Next, season the browned minced meat with salt and pepper.
Wash the leeks under running water, remove the roots and cut the stalks into thin rings. Add the leek rings to the fried minced meat and sauté together. Then deglaze everything with vegetable broth and simmer the soup until the leek rings are cooked through.
Now add the processed cheese to the soup, stir everything together and season to taste with a pinch of nutmeg, salt and pepper. Bring the soup to a brief boil again, then remove from the heat and let steep with the lid on for another 3 minutes. Then ladle into bowls and serve.
Chef's tip
By the way, you can plant the removed roots of the leeks – that way nothing ends up in the bin. To do this, simply plant the remaining root ends in small pots, cover with plastic wrap, keep evenly moist and watch the new leek plant grow.
30 min
Under an hour
