Decadent German Cheese and Leek Soup with Ground Meat Recipe

Originating from Germany, the Käse-Lauch-Suppe mit Hackfleisch or Cheese and Leek Soup with Ground Beef, is a classic crowd-pleasing dish. Its comfort-food status in Germany makes it a sought-after recipe during the colder months. Packed with flavors, this hearty soup is easily prepared and is bound to impress your guests.

Ingredients:

• 500 grams of ground beef
• 2 large leeks, cleaned and finely sliced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 200 grams of cream cheese
• 1 liter of vegetable broth
• 250 ml heavy cream
• 100 grams of grated cheese (Gouda or Cheddar works well)
• Salt and pepper to taste
• 2 tablespoons of oil

Preparation:

1. Prepare the Base: In a large pot, heat the oil over medium heat. Add the ground beef, breaking it up as it cooks until it’s nicely browned and crumbled. Add the chopped onion and minced garlic to the pot and cook until the onion becomes translucent. Add the sliced leek to the pot and cook until it becomes tender. Pour in the vegetable broth, bring it to a boil then reduce the heat to low and let it simmer for about 15 minutes. Then, add the cream cheese and stir until it is completely melted and incorporated with the broth.
2. Add the Cream and Cheese: Pour the heavy cream into the soup, stir well, and leave to simmer for another 5-10 minutes. The soup should start to thicken slightly at this point. Add the grated cheese to the soup, stirring until it melts fully. Season with salt and pepper to taste.
3. Serve and Garnish: Serve the soup hot, perhaps garnishing with some fresh chives or parsley and additional grated cheese. It works perfectly with a side of crusty bread or rolls.

Tip:

Feel free to add some heat to the dish with a pinch of chili flakes while cooking the ground beef or swapping the ground beef for ground chicken or turkey for a lighter variation. Moreover, making sure the cream cheese is fully melted before adding other ingredients will ensure a smoother texture for your soup.