German-style leek and cheese soup
Based on 214 ratings
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
333⅓ g
ground beef
1⅓
leeks
⅔
onion (white)
500 ml
vegetable stock
266⅔ g
melting cheese
⅔ tbsp
vegetable oil
133⅓ g
crème fraîche
salt
pepper
lemon zest for serving
nutmeg for servinng
bread for serving
MetricImperial
Utensils
cutting board, knife, large saucepan, cooking spoon
How-To Videos
Homemade vegetable stock
How to cut an onion
Nutrition per serving
Cal954
Protein66 g
Fat71 g
Carb14 g
Step 1/4
- 1⅓ leeks
- ⅔ white onion
- cutting board
- knife
Dice onion. Wash the leeks, then slice into rings.
Step 2/4
- ⅔ tbsp vegetable oil
- 333⅓ g ground beef
- 500 ml vegetable stock
- large saucepan
- cooking spoon
Heat oil in a large saucepan set over medium-high heat, then add the ground beef and fry until browned. Add the onion and leeks after approx. 2 min. Cook for approx. 5 min. more. Deglaze with vegetable stock, then let simmer for approx. 10 min.
Step 3/4
- 266⅔ g melting cheese
- 133⅓ g crème fraîche
Stir in the cheese and let melt. Stir in crème fraîche and boil again briefly.
Step 4/4
- salt
- pepper
- lemon zest for serving
- nutmeg for serving
- bread for serving
Season the soup with salt, pepper, nutmeg, and some lemon zest to taste. Serve with a slice of fresh bread and enjoy!
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