Cheesy Leek and Potato Soup with Ground Beef
Tender leeks and diced potatoes in a rich, cheesy, savory soup, topped with delicious ground beef. Comfort food really can be this simple!
Servings: 4
Calories: 552kcal
Equipment
- Thermomix
- Spatel
- Pfanne
- Schneidebrett und Messer
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.
