Chunky Cheese & Mince Soup

Welcome to soup season! The coziest season of them all.

There are two kinds of people in the world: those who love soup and those who, well, loathe it. I love a good soup and this one is no exception. It is my idea of a lekker, moreish winter dish! In case you didn’t know: lekker is a uniquely South African (Afrikaans) word that means tasty, delicious, fun, exciting – basically anything that makes you feel good.

This recipe is a version of a dish I first ate in Germany at the age of 16. Käsesuppe mit Hackfleisch. It is most often called a Käse-Lauch-Suppe, or Cheese-Leek Soup which is a popular, hearty dish in Germany.  

I was an exchange student and the mother of the house used to make this soup. It was one of my favourite dishes in Germany. She made it with a herby kind of cream cheese that I have not yet found in South Africa, so I make it with full cream cheese and it works perfectly. Feel free to use half cream cheese and half crème fraîche.

Cheese and Mince Soup

A quietly comforting dish. Rich but not too heavy and exactly the sort of recipe that deserves to be on repeat during colder months.

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Servings: 6 people

Course: Main Course, Soup

Cuisine: German

Ingredients Equipment Method

Ingredients

  

Ingredients:

• 4 Carrots diced into small pieces
• 2 Leeks, sliced
• 2 Sticks of celery, sliced
• 600 g Minced Beef
• 1 Onion, diced finely
• 2 Tbsp Olive Oil
• 300 g Cream Cheese (I use the Lancewood full cream version)
• 500 ml About 500ml (You may have to use up to 1 liter of vegetable stock)
• To serve: 2 tablespoons of chopped parsley fresh crusty bread

Equipment

• Equipment: Large cast iron pot, chefs knife

Method

 

Method:

1. Heat 1 tablespoon of oil in a big, cast iron pot. I use my Le Creuset cast iron pot that takes about five litres. Add the oil to the pot. Now fry your carrot, leek and celery until just cooked. Remove from the pot. Fry the onion until caramelized. Add the minced meat and fry until browned. Add the veggies back into the pot.
2. Now add your vegetable stock and bring to the boil. Reduce the heat and add the cream cheese. Wait until your cream cheese is completely melted, stirring a few times. Season to taste.
3. Add some sprinkled parsley to your soup & serve with fresh bread.

How do you like this recipe? Are you giving it a go or a no?

Yolandi ♥

Images: Andrea Caldwell.