Classic Deluxe: Leek and Cheese Soup with Minced Meat

This warming version of the classic leek, cheese, and minced-meat party soup replaces processed cheese with white wine, double-cream cheese, and freshly grated Parmesan. It is hearty, quick to prepare, and serves 3–4 people.

Ingredients

• 500 g leeks, using only the white and light-green parts
• 2 shallots
• 500 g ground beef
• 125 ml dry white wine
• 1 litre vegetable stock
• 200 g double-cream cheese
• Freshly grated Parmesan, for serving
• Olive oil
• About 1/2 teaspoon dried Italian herbs, optional
• Sea salt and freshly ground black pepper

Method

1. Peel and finely dice the shallots.
2. Wash and trim the leeks thoroughly. Halve them lengthwise and slice them into thin half-rings.
3. Heat a little olive oil in a large saucepan. Add the ground beef and cook until browned and crumbly, breaking it apart with a wooden spoon.
4. Add the shallots and leeks, then sauté until they begin to soften. Stir in the dried Italian herbs, if using.
5. Pour in the white wine and simmer for about 5 minutes. Add the vegetable stock.
6. Bring the soup to a boil, reduce the heat, and simmer gently for about 10 minutes.
7. Add the cream cheese and stir carefully until thoroughly incorporated. Keep the soup at a gentle simmer and do not let it boil.
8. Season with salt and pepper as needed. Ladle into bowls, sprinkle with freshly ground black pepper and grated Parmesan, and serve immediately.