Cheese and leek soup with chopped topping

Name: Cheese and leek soup with chopped topping
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 bar/s (large) Leeks; 2 Carrots; 3 TABLESPOONS Oil; 300 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Vegetable broth (instant); 150 g Cheddar or Gouda (piece); 400 g Processed cheese; 1/2 bunch Parsley

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Drives away the autumn blues: ready-made soup with a hearty garnish. For a celebration simply double the amount of ingredients

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 bar/s (large) Leeks
2 Carrots
3 TABLESPOONS Oil
300 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Vegetable broth (instant)
150 g Cheddar or Gouda (piece)
400 g Processed cheese
1/2 bunch Parsley

Directions

1
Clean and wash the leek and cut into fine rings. Peel, wash, quarter and cut carrots into small pieces.
2
For the topping, heat 2 tablespoons of oil in a large pot. Fry the minced meat, 2 tbsp leek and carrots for about 5 minutes, turning them over. Season with salt and pepper. Take out.
3
Heat 1 tablespoon of oil in the frying fat. Fry the rest of the leek and carrots for about 5 minutes. 1 1⁄2 Pour on 1 l water, bring to the boil, stir in stock and simmer for about 10 minutes.
4
Grate the cheddar and stir into the soup with the processed cheese until the cheese has melted. Simmer for another 5 minutes. Season soup with salt and pepper. Wash and chop the parsley. Add to the soup with the chopped mixture.