Leek soup with minced meat and cream cheese
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
A very tasty and satisfying soup that always tastes so good that I prepare it very often and with pleasure. Since it tastes even better after being warmed up for a day or two, I always make a big pot of it!
ingredients
Serves for 6-9 servings:
- 600 g minced meat (pork, beef or mixed as desired)
- 2 to 3 onions
- 1 to 2 garlic cloves
- Salt, pepper, caraway and chili
- Gurnard or vegetable oil (for searing)
- 1 kg of leek
- 1 tablespoon of instant vegetable stock
- 200 g cream cheese (nature)
- 400 g cream cheese (herbs)
- 1 cup of sour cream (200 g)
preparation
- The minced meat is mixed with the peeled and diced onions and the crushed garlic cloves, all seasoned with pepper, salt, cumin and chilli and sautéed with butter lard or oil in a large pot. I like to take my pressure cooker (not from Fissler).
- Meanwhile, the leek rods are cleaned, cut into thin rings and boiled in a second pot in plenty of salted water for 15 to 18 minutes.
- Then dissolve the instant powder in the cooking water and add the whole thing to the minced meat mass in the pressure cooker.
- Now cream cheese and sour cream are stirred in, maybe you can add a little more water and if you want to add some spices, then everything is boiled up for a short time - already done!
Tip: You can then dilute the soup leftovers the next day before warming up, as the soup always gets a bit thicker overnight. I do not know why?
I wish you a pretty good appetite!
