Minced Meat, Cheese and Leek Soup with Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 leeks
- 700 g potato (s)
- 500 g minced meat, mixed
- 1 ½ liter vegetable stock
- 1 bunch spring onion (s)
- 200 g processed cheese, reduced fat
- 150 g cream cheese
- some salt and pepper
- Paprika powder, hot as rose
- thyme
- chili
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, cut the leek and spring onions into small rings.
- Season the minced meat well with salt, pepper and paprika and fry in a saucepan. Add the potatoes, leek and spring onions and fry everything together briefly. Add 1.5 liters of vegetable stock and simmer for about 15-20 minutes until the potato pieces are cooked through. Stir in the processed cheese and let it melt on low heat. Season to taste with thyme and chilli.
- The soup also tastes great when it is reheated.
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