German-style leek and cheese soup

Nutrition per serving

• 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!