Summary

Ingredients

• 500 g minced meat, mixed
• 3 leeks
• 250 g processed cheese
• 1 cup crème fraîche, approx. 50 g
• 3 cubes vegetable stock
• 700 ml water
• 2 small baguette (s) to bake
• Salt and pepper, from the mill
• 3 tablespoon oil
• nutmeg
• Garlic powder
• Onion powder

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat. Place the baguettes in the preheated oven and bake for about 10 minutes.
2. Meanwhile, put the oil in a large saucepan. Fry the minced meat well on all sides and season with salt and pepper. Cut the leek into small rings and add to the minced meat. Fry for about 5 minutes. Pour in the water, add the stock cube and let everything simmer for about 10 minutes on a low heat. Stir in the processed cheese and let it melt. Stir in the crème fraîche and bring to the boil again briefly. Season the soup with salt, pepper, nutmeg, garlic and onion powder.
3. Cut the baguettes into slices and serve with the soup.