Cheese Leek Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g onion (s), diced, also frozen
- 2 leeks
- 250 g mushrooms, fresh
- 400 g minced meat, mixed
- 0.75 liter ¾ vegetable stock
- 200 g processed cheese
- 100 ml whipped cream
- 100 ml white wine, dry
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the leek thoroughly and cut into rings. Clean the mushrooms and cut them into slices.
- Heat the oil in a large, heavy-bottomed saucepan and fry the minced meat until it starts to take on a light color. Then add the onions, leeks and mushrooms and fry with them. Deglaze everything with white wine, fill up with vegetable stock and simmer gently for about 5 minutes. Dissolve the processed cheese in the broth while stirring. Finally add the cream and season the leek and cheese soup with salt, pepper and nutmeg.
- Serve with fresh baguette.
- Not only can the soup be prepared the day before, it can also be frozen well.
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