Hearty cheese and leek soup with beef

Hearty cheese and leek soup with beef: a cosy, creamy recipe with leek, beef, onion, garlic and processed cheese for a warming dinner.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 32 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 400g beef
• 2 leeks
• 200g processed cheese
• 1 onion
• 2 cloves of garlic
• 500ml vegetable stock
• 1 tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Wash the leeks thoroughly and slice them into thin rings. Finely chop the onion and garlic.
2. Heat the olive oil in a large pan and brown the beef over a high heat until coloured all over.
3. Add the onion and garlic and cook briefly until softened. Then stir in the leek and let it cook for a few minutes.
4. Pour in the vegetable stock and simmer the soup over a medium heat until the leek is soft and the flavours have come together.
5. Stir in the processed cheese until the soup turns creamy. Finally, season to taste with salt and pepper.
6. Serve the cheese and leek soup hot, ideally straight from the pan.

Good to know

A soup like this is just right when you want something warm, creamy and uncomplicated. It comes to the table without much effort.

Swaps

Processed cheese → cream cheese made from grass-fed milk (often a shorter ingredient list) | beef → chicken (usually a little milder) | vegetable stock → beef bone broth (also provides some protein) | olive oil → ghee (heat-stable for frying)

Allergens

Contains milk (processed cheese). Usually fine for children if the soup is mildly seasoned. In pregnancy, cook the meat right through and use pasteurised cheese.