German classics
Cheese and leek soup with minced beef
Soft leeks and browned minced beef make a substantial creamy soup with processed cheese.
- Total time
- 35 min
- Servings / pieces
- 4
- Topic
- German classics
This substantial soup combines the gentle sweetness of cooked leeks, browned beef and a smooth cheese base. Wash the leeks thoroughly because grit often hides between the layers. Give the mince time to brown before adding liquid, then stir in the processed cheese over a low heat. A roomy pan and regular stirring help prevent the thick soup catching underneath. No extra cream is needed. Serve it with bread as a complete meal, and check the salt only after the cheese goes in because both the stock and cheese already contain seasoning.
Method
Step by step
- 01
Wash between the leek layers
Trim the leek roots and wilted tops. Split the stalks lengthways and wash between the leaves thoroughly. Slice into thin half-rings and drain in a colander. Finely dice the onion.
- 02
Brown the mince
Heat the oil and add the minced beef. Leave it briefly to brown before breaking it apart with a spoon. Turn and cook until no large raw clumps remain.
- 03
Soften the vegetables
Add the onion and leeks. Cook, stirring, for 5 minutes until the vegetables start to soften. If browned deposits on the pan darken too much, loosen them with a splash of stock.
- 04
Simmer in stock
Pour in the remaining stock, bring to a simmer and cook gently for 12–15 minutes until the leeks are soft. The beef must be fully cooked and reach at least 71 °C.
- 05
Melt in the cheese
Reduce the heat. Stir in the processed cheese in portions until the soup is evenly creamy. Add pepper and nutmeg, then taste before adding salt. Heat through thoroughly, stirring along the bottom of the pan.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Why use processed cheese?
Ordinary grated hard cheese behaves differently and may clump or separate in hot stock. This method uses processed cheese for its smooth melting properties. Add it over low heat and warm gently afterwards; a hard boil is unnecessary for achieving a creamy consistency.
Adjust the thickness
Leeks release water as they cook, while the soup appears thicker as it cools, so judge the consistency at the end. Add stock a little at a time for a looser result. When reheating, add a splash of liquid and stir frequently because a thick cheese base catches more easily than a clear broth.
Kitchen questions
One more question?
Can I use mixed pork and beef mince?
Yes. The flavour changes and it may release more fat. Carefully spoon away excess fat before adding the vegetables, and cook the mince fully.
Is this vegetarian?
This version contains beef. For a vegetarian variation, replace it with separately browned mushrooms and use a suitable vegetable stock.
