Summary

Ingredients

• 1 leek
• 600 g potato (s), floury or mainly waxy
• 6 sprigs thyme
• 1 onion (s)
• 4 tablespoon olive oil
• 100 ml white wine
• 750 ml beef broth
• 500 g minced beef
• 100 ml cream
• some salt and pepper
• some nutmeg
• some paprika powder

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Instructions

1. Clean and wash the leek and cut into fine rings. Peel the potatoes and cut into 1 cm cubes. Wash the thyme and shake dry. Peel and finely dice the onion and sauté in 2 tablespoons of olive oil until translucent.
2. Add the leek and the potato cubes, sauté briefly and then deglaze with white wine. Pour in the broth, add 4 sprigs of thyme and simmer over medium heat for 20-30 minutes.
3. In the meantime, season the mince with salt, pepper and paprika, shape into balls and fry in 2 tablespoons of olive oil.
4. Take about 1/3 of the potato and leek mixture with a slotted spoon, keep warm and remove the thyme. Season the soup with salt, pepper and nutmeg and puree with the cream.
5. Serve the soup garnished with the skimmed potato and leek mixture, the meatballs and the remaining thyme.