Warming leek and cheese soup with beef mince

Warming leek and cheese soup with beef mince: a hearty recipe with beef mince, leek, onion, beef stock and cheese – creamy and quick to cook.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 430 kcal per serving
• Protein: 34 g
• Fat: 26 g
• Carbs: 12 g

Ingredients

• 400 g beef mince
• 2 stalks of leek
• 1 onion
• 200 g processed cheese
• 500 ml beef stock
• 1 tbsp olive oil
• 1 pinch of nutmeg

Method

You’ll need: saucepan · chopping board · knife · ladle · whisk

1. Trim and wash the leeks thoroughly and cut into rings. Peel and finely dice the onion.
2. Heat the olive oil in a large saucepan. Fry the beef mince with the onion until crumbly and well browned, then season with salt and pepper.
3. Add the leek and cook briefly until it collapses a little and softens.
4. Pour in the beef stock and bring everything to the boil once. Reduce the heat.
5. Whisk in the processed cheese until the soup turns creamy. Simmer gently for 3–5 min and season to taste with nutmeg.
6. Serve hot, finished with a little freshly ground pepper if you like.

Good to know

A soup like this is pure comfort food from the pot. Savoury, creamy and just right when the weather outside is miserable.

Swaps

Processed cheese → cream cheese from grass-fed milk (often a shorter ingredient list); beef mince → turkey mince (similar protein content); beef stock → homemade bone broth (contains minerals, depending on how it's made); olive oil → ghee (heat-stable for frying; contains milk)

Allergens

Contains milk (cheese). Usually fine for children if seasoned mildly; in pregnancy, fine as long as the mince is cooked right through and the stock is heated thoroughly.