Cheesy Leek and Potato Soup with Ground Beef

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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!

Vorbereitung10

Zubereitung40

Gericht: Main course

Küche: German

Keyword: Minced meat, Soup, Vegetables

Niveau: Very easy

Servings:

Calories: 552kcal

Author: Christoph

Equipment

Thermomix
Spatel
Pfanne
Schneidebrett und Messer

Zutaten

350 g Ground meat beef/pork mix or all beef (approx. 12.5 oz)
500 g Potatoes (approx. 17.5 oz)
400 g Leek 1 large stalk (approx. 14 oz)
1 Onion
800 g Water (approx. 28 oz)
200 g Herb processed cheese spread (approx. 7 oz)
30 g Olive oil (approx. 1 oz)
1 tbsp Vegetable broth paste
Salt
Black pepper
Nutmeg

Zubereitung

Prep:

500 g Potatoes
Peel and dice the potatoes.
400 g Leek
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.
1 Onion
Peel and quarter the onion.

Instructions:

500 g Potatoes, 400 g Leek, 800 g Water, Salt
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.
350 g Ground meat, Salt, Black pepper
Meanwhile, season the ground beef with salt and pepper, brown it in a skillet until crumbly, and set aside.
500 g Potatoes, 400 g Leek
Once cooked, remove the simmering basket with the leeks and potatoes from the mixing bowl, reserving the cooking liquid.
400 g Leek, 1 Onion
Next, add the white part of the leek and the quartered onion to the mixing bowl and chop for 4 sec / speed 6.
30 g Olive oil
Scrape down the sides of the bowl with the spatula, add the olive oil, and sauté for 3 min / Varoma® / speed 1.
800 g Water, 1 tbsp Vegetable broth paste, Black pepper, Nutmeg
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.
500 g Potatoes, 400 g Leek
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 (210°F) / reverse mode / speed 2. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatters.
350 g Ground meat, 200 g Herb processed cheese spread
Finally, stir in the browned ground beef and herb cheese spread for 4 min / 95°C (200°F) / reverse mode / speed 2.
Nutmeg
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.