Cheese-potato Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 ½ kg minced meat, (pork or mixed)
- 500 g ham, diced ham / bacon
- 200 g processed cheese, CREAM
- 400 g processed cheese, HERBS
- 1 packet cream cheese
- 3 kg potato (s), or more
- 1 leek / leek
- salt and pepper
- water
- Broth, instant, for seasoning
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut them into cubes and cook for about 10 minutes until they are cooked.
- Sauté the leek / leek in a large saucepan with a little oil. As soon as it is nice and soft and lightly seared, take it out of the pot and store it on a plate.
- Now add a little more oil to the pan and fry the minced meat well. As soon as there is no more pink to be seen, add the ham / bacon and stir well. Let it fry for 5-10 minutes, but be careful not to burn the meat.
- Then put the leek back into the pot and stir well. Add the cooked potato cubes and stir well.
- Deglaze with water until everything is well covered and then another 1.5 liters of water (seasoned with broth).
- Add cheese and stir continuously until cheese is nicely dissolved
- and then season with salt and pepper. (Be careful, try first so it doesn`t get too salty!)
- Then simmer for another 20-30 minutes, until the soup is nice and creamy.
- Don`t forget to stir every now and then.
- Delicious and inexpensive and the next day it tastes twice as good when warmed up!
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