Description
A comforting and creamy soup featuring savory ground meat, tender leeks, and rich cheeses, perfect for chilly evenings.
Ingredients
- 500 g ground meat
- 2 leeks
- 1 onion
- 1 liter broth
- 150 g herb cream cheese
- 100–120 g cream cheese
- 100 ml cream
- 1/2 pack of frozen mixed herbs (6 or 8)
- Fresh parsley
- Salt and pepper to taste
- Rapeseed oil for cooking
Instructions
- Wash and slice the leeks into rings and dice the onion.
- Heat rapeseed oil in a pot over medium-high heat.
- Add ground meat and sauté until golden brown.
- Remove meat and add the diced onion to the pot, cooking until translucent.
- Add leeks and sauté briefly until softened.
- Return the ground meat to the pot, stirring everything together.
- Pour in the broth and add frozen mixed herbs; simmer for 10-15 minutes.
- Stir in the cream cheese and herb cream cheese until melted.
- Slowly pour in the cream, avoiding boiling to maintain creaminess.
- Season with salt and pepper and garnish with parsley if desired.
Notes
For a chunkier texture, reserve some of the leeks and ground meat to add back in after pureeing the soup base.
