Summary

Ingredients

• 800 g potato (s), waxy or mainly waxy
• 2 leeks
• 1 onion (s)
• 60 g butter
• 250 g minced meat, mixed
• 150 g processed cheese
• 1 ½ liters chicken broth
• salt and pepper
• 1 egg (s), possibly
• some breadcrumbs, possibly
• 0.5 teaspoon ½ mustard, possibly
• 1 tablespoon parsley, chopped
• 1 tablespoon sour cream

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Instructions

1. Peel the potatoes, cut into 2 cm cubes and the leek into rings. Dice the onions.
2. Melt 30 g butter in a saucepan. Sweat the onions in the butter until translucent, add the potato cubes and the white leek rings, sweat briefly and fill up with 1 1/2 liters of chicken stock. Simmer over medium heat for 20 minutes.
3. Form small balls from minced meat, 1 tablespoon parsley, salt and pepper and fry on all sides in 30 g butter. If you like the balls tastier, add the egg, some bread flour and half a teaspoon of mustard to the mince before frying them.
4. Finally stir the processed cheese into the soup, let it melt and possibly (depending on your taste) season a little, maybe add a little sour cream and cook for 5 minutes. Add the meatballs, let them steep and serve.