💡 Recipe Highlights
- •The Soup: A hearty, comforting classic packed with leeks, potatoes, ground beef, and creamy herb cheese—a total crowd-pleaser for the whole family.
- •Prep Time: Quick and easy to whip up, making it perfect for busy weeknights or prepping ahead for game day and parties.
- •How It’s Made: The veggies steam effortlessly in the Thermomix® simmering basket while you brown the ground beef in a skillet for maximum flavor.
A hearty cheesy leek soup is one of those classic, comforting meals that simply never goes out of style.
Tender leeks and cozy diced potatoes folded into a rich, savory cheese broth, topped with flavorful browned ground beef. Delicious really is this simple!
This irresistible ground beef, potato, and leek soup has long been a go-to for cozy, down-home family dinners—and kids love it just as much as adults do!
In this quick and easy recipe with simple step-by-step instructions, I’m showing you how to whip up an incredible Cheesy Leek Soup right in your Thermomix® with minimal effort!
This Cheesy Leek Soup with Potatoes and Ground Meat is:
- A total crowd-pleaser for the whole family.
- Super quick and easy to pull together.
- Great for meal prep.
- Easy to scale up for a big group.
- Perfect for game days, parties, and potlucks.
- Stores and reheats like a dream.
My Top Tips for Making the Best Cheesy Leek Soup
Feel free to use ground beef, a beef-and-pork blend, or even ground chicken or turkey for this soup—whatever you prefer or have on hand!
Out of vegetable broth? No worries! Chicken broth or beef broth will work just as well.
If you’d prefer a vegetarian soup, simply leave out the ground meat. You’ll still get a rich, creamy, and super flavorful soup without it.
Looking for a cheesy leek soup without processed cheese (like Velveeta)? Swap it out for a good melting shredded cheese combined with herb cream cheese or heavy cream.
If you use shredded cheese, make sure to pick one that melts smoothly. Edam, Gouda, or a mild Cheddar are fantastic options. Skip the low-fat or light cheese here, as it won’t melt quite as well.
You can also shred your own cheese straight from the block. It takes an extra minute, but freshly shredded cheese always melts best! 🙂
If you want to make your cheesy leek soup without a Thermomix®, I’ve got a fantastic stovetop recipe right here for you!
Can you make this soup ahead of time and store it?
Yes! You can easily make this soup 1 to 2 days in advance and keep it stored in the fridge until you’re ready to serve.
Just remember: whenever you’re prepping meals ahead of time, pop them into the fridge as soon as they’ve cooled down to keep everything fresh and safe to eat.
Any leftover soup will also stay good in the fridge for up to 3 days.
When you’re ready to reheat, simply warm it up gently in a pot on the stovetop, in your Thermomix®, or right in the microwave.
This soup (and any leftovers!) also freezes super well.
If you’re making a bigger batch, I recommend freezing it in individual portions. That way, you can easily thaw just the amount you need for a quick and satisfying dinner!
Frequently Asked Questions About This Soup
What Ingredients Do You Need for Cheesy Leek and Potato Soup with Ground Beef?
- 350 g (12 oz) ground meat (beef or a beef/pork blend)
- 500 g (about 1 lb) potatoes
- 400 g leeks (1 large stalk)
- 1 onion
- 800 g (3.5 cups) water
- 200 g (7 oz) herb cheese spread (like creamy processed cheese or soft herb cheese)
- 30 g (2 tbsp) olive oil
- 1 tbsp vegetable bouillon (base or powder)
- Salt
- Black pepper
- Nutmeg
Note: You’ll find the exact measurements and step-by-step instructions down in the recipe card.
How to Make Cheesy Leek Soup
Prep Work:
Peel the potatoes and cut them into bite-sized cubes.
Trim the dark, wilted ends and the roots off the leeks.
Slice the green portion of the leeks lengthwise with a knife and rinse thoroughly under cold water.
Be sure to gently pull the layers apart—dirt and grit love to hide in there!
Shake the freshly washed leeks dry, then slice them into rounds.
Peel the onion and quarter it.
Step-by-Step Instructions:
First, add 500 g water and 1 tsp salt to the mixing bowl.
Insert the simmering basket, add the potatoes and the green parts of the leeks, and cook 15 min. / Varoma® / Speed 1.
Meanwhile, season the ground beef with salt and pepper, brown it in a skillet until crumbly, and set it aside.
Once the timer goes off, carefully remove the simmering basket with the leeks and potatoes, making sure to save the cooking liquid.
Next, add the white parts of the leeks and the onion to the mixing bowl and chop 4 sec. / Speed 6.
Use the spatula to scrape down the sides of the bowl, add the olive oil, and sauté 3 min. / Varoma® / Speed 1.
Top off the reserved cooking liquid with fresh water until you reach 800 ml, then pour it into the mixing bowl along with the vegetable bouillon, pepper, and a pinch of freshly grated nutmeg.
Add the potatoes and leeks from the simmering basket into the mixing bowl and cook for 15 min / 100°C / Reverse / Speed 2.
Place the simmering basket on top of the mixing bowl lid instead of the measuring cup to serve as a splash guard.
Finally, add the browned ground meat and processed cheese, then stir for 4 min / 95°C / Reverse / Speed 2.
Taste and adjust seasoning if needed, then serve with a pinch of freshly grated nutmeg.
If you like, top each bowl with a delicious dollop of crème fraîche!
Enjoy!
Note: You’ll find the exact ingredient quantities and step-by-step instructions down below in the recipe card.
The listed prep and cook times are an estimate.
Happy cooking!
If you loved this quick recipe for Cheesy Leek and Potato Soup with Ground Beef, you might also enjoy my cozy Pizza Soup! 🙂
Best,
Christoph
P.S. Never want to miss a recipe? Follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave a comment below and rate it 5 stars! 🙂
Cheesy Leek and Potato Soup with Ground Beef
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Zutaten
- 350 g Ground meat beef/pork mix or all beef
- 500 g Potatoes
- 400 g Leek 1 large stalk
- 1 Onion
- 800 g Water
- 200 g Herb processed cheese spread
- 30 g Olive oil
- 1 tbsp Vegetable broth paste
- Salt
- Black pepper
- Nutmeg
Zubereitung
Prep:
- Peel and dice the potatoes.
- Trim the dark, wilted tops and the root end off the leek. Slice the green part in half lengthwise and wash thoroughly under cold water, gently pulling the leaves apart to flush out any hidden dirt or sand. Shake the freshly washed leek dry, then cut into rings.
- Peel and quarter the onion.
Instructions:
- First, pour 500 g of water and 1 tsp salt into the mixing bowl. Insert the simmering basket, add the potatoes and the green part of the leeks, and steam for 15 min / Varoma® / speed 1.
- Meanwhile, season the ground beef with salt and pepper, brown it in a skillet until crumbly, and set aside.
- Once cooked, remove the simmering basket with the leeks and potatoes from the mixing bowl, reserving the cooking liquid.
- Next, add the white part of the leek and the quartered onion to the mixing bowl and chop for 4 sec / speed 6.
- Scrape down the sides of the bowl with the spatula, add the olive oil, and sauté for 3 min / Varoma® / speed 1.
- Top off the reserved cooking liquid with fresh water to reach 800 ml total, then pour it back into the mixing bowl along with the vegetable broth paste, black pepper, and a pinch of freshly grated nutmeg.
- Add the cooked potatoes and leeks from the simmering basket back into the bowl and bring everything to a simmer for 15 min / 100°C / reverse mode / speed 2. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatters.
- Finally, stir in the browned ground beef and herb cheese spread for 4 min / 95°C / reverse mode / speed 2.
- Taste and adjust seasoning if needed, then serve topped with a little extra freshly grated nutmeg. Feel free to finish each bowl with a dollop of crème fraîche if you like!
- Enjoy!
Notes
- Go easy on the salt at first since the cheese spread is already pretty salty. It’s best to taste and adjust the seasoning right at the end!
- If you want to skip browning the meat separately in a skillet, you can add it straight to the mixing bowl after sautéing the leeks and onion, then sauté for another 5 min / 120°C / speed 2 without the measuring cup.
- If the soup feels a bit too thick for your liking, just splash in a little extra water.
Cheesy Leek and Potato Soup with Ground Beef
Click stars to rate now
Zutaten
- 350 g Ground meat beef/pork mix or all beef
- 500 g Potatoes
- 400 g Leek 1 large stalk
- 1 Onion
- 800 g Water
- 200 g Herb processed cheese spread
- 30 g Olive oil
- 1 tbsp Vegetable broth paste
- Salt
- Black pepper
- Nutmeg
Zubereitung
Prep:
- Peel and dice the potatoes.
- Trim the dark, wilted tops and the root end off the leek. Slice the green part in half lengthwise and wash thoroughly under cold water, gently pulling the leaves apart to flush out any hidden dirt or sand. Shake the freshly washed leek dry, then cut into rings.
- Peel and quarter the onion.
Instructions:
- First, pour 500 g of water and 1 tsp salt into the mixing bowl. Insert the simmering basket, add the potatoes and the green part of the leeks, and steam for 15 min / Varoma® / speed 1.
- Meanwhile, season the ground beef with salt and pepper, brown it in a skillet until crumbly, and set aside.
- Once cooked, remove the simmering basket with the leeks and potatoes from the mixing bowl, reserving the cooking liquid.
- Next, add the white part of the leek and the quartered onion to the mixing bowl and chop for 4 sec / speed 6.
- Scrape down the sides of the bowl with the spatula, add the olive oil, and sauté for 3 min / Varoma® / speed 1.
- Top off the reserved cooking liquid with fresh water to reach 800 ml total, then pour it back into the mixing bowl along with the vegetable broth paste, black pepper, and a pinch of freshly grated nutmeg.
- Add the cooked potatoes and leeks from the simmering basket back into the bowl and bring everything to a simmer for 15 min / 100°C / reverse mode / speed 2. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatters.
- Finally, stir in the browned ground beef and herb cheese spread for 4 min / 95°C / reverse mode / speed 2.
- Taste and adjust seasoning if needed, then serve topped with a little extra freshly grated nutmeg. Feel free to finish each bowl with a dollop of crème fraîche if you like!
- Enjoy!
Notes
- Go easy on the salt at first since the cheese spread is already pretty salty. It's best to taste and adjust the seasoning right at the end!
- If you want to skip browning the meat separately in a skillet, you can add it straight to the mixing bowl after sautéing the leeks and onion, then sauté for another 5 min / 120°C / speed 2 without the measuring cup.
- If the soup feels a bit too thick for your liking, just splash in a little extra water.
