German-style leek and cheese soup

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!

Enjoy your meal!