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🍲 Creamy Leek and Cheese Soup with Sautéed Minced Meat

570 kcal · 35 min · 4 servings

Ingredients

• 2 small baguettes (to bake)
• 3 tbsp oil
• 500 g minced meat, mixed
• 3 stalks leek
• 700 ml water
• 3 vegetable bouillon cubes
• 250 g processed cheese
• 1 container crème fraîche (approx. 150 g)
• to taste salt and pepper (from the mill)
• to taste nutmeg
• to taste garlic powder
• to taste onion powder

Instructions

1. 1. Turn on the oven and set the temperature to 175 degrees Celsius using conventional heating (top and bottom heat).
2. 2. Place the baguettes in the preheated oven and bake them for about 10 minutes.
3. 3. Pour some oil into a large pot and place it on the stove burner.
4. 4. Fry the minced meat in the oil on all sides until it is browned.
5. 5. Season the meat with salt and pepper.
6. 6. Clean the leek and cut it into small rings.
7. 7. Add the leek rings to the meat in the pot.
8. 8. Sauté the meat and leek together for about 5 minutes.
9. 9. Pour the water into the pot.
10. 10. Add the bouillon cube to the liquid.
11. 11. Let the soup simmer on low heat for about 10 minutes.
12. 12. Stir in the processed cheese and stir until it has completely melted.
13. 13. Gently fold the crème fraîche into the soup.
14. 14. Bring the soup to a boil again briefly.
15. 15. Season the soup strongly with salt, pepper, nutmeg, garlic powder, and onion powder.
16. 16. Slice the baguettes.
17. 17. Serve the soup together with the baguette slices.

Nutrition per serving

• kcal: 570
• Protein: 32 g · Fett/Fat: 38 g · Carbs: 24 g