Leek and beef soup, especially in the form of “Lauchkäse Suppe mit Hackfleisch” (Leek and Cheese Soup with Ground Beef), is a well-known dish in German cuisine. It is particularly popular during the colder months as a warming and hearty comfort food, often served at family gatherings or festive occasions. This soup typically combines ground beef, leeks, and a creamy base with cheese, creating a rich and flavorful dish.
Leek and beef soup is primarily associated with German home cooking, but its ingredients and style make it appealing in other European countries as well. The combination of leeks, ground meat, and creamy broth is common in northern and central European kitchens. Outside of Germany, variations of leek and beef or leek and potato soups are found in the UK, France, and parts of Scandinavia.
While the German version, with its use of cheese and cream, stands out for its richness, similar soups can be found across Europe, highlighting regional twists. However, the specific combination of leeks, beef, and cheese, as seen in the German recipe, is less widespread outside of Germany.
Ingredients
- Ground lean beef
- Leeks, sliced and cleaned
- Garlic cloves, minced
- Onion, diced
- Vegetable oil
- Cream cheese, softened
- Sour cream
- Shredded cheese (cheddar or your choice)
- Vegetable broth
- Salt and pepper
- Ground nutmeg
- Ground paprika powder
How To Make Recipe For Soup Using Leek and Beef
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced leeks to the pot, cooking until softened, about 5 minutes.
- Stir in the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
- Pour in the vegetable broth, and season with salt, pepper, nutmeg, and paprika. Bring to a simmer.
- Reduce heat and stir in the cream cheese and sour cream until smooth and creamy.
- Allow the soup to simmer for an additional 10 minutes, stirring occasionally.
- Stir in the shredded cheese until melted and combined. Adjust seasoning if needed.
- Serve hot, garnished with additional shredded cheese if desired.
More Soup
Leek Ground Beef Soup
Ingredients
- 1 lb ground lean beef
- 3 large leeks sliced and cleaned
- 3 garlic cloves minced
- 1 medium onion diced
- 2 tablespoons vegetable oil
- 4 oz cream cheese softened
- 1 cup sour cream
- 1 cup shredded cheese cheddar or your choice
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground paprika powder
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced leeks to the pot, cooking until softened, about 5 minutes.
- Stir in the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
- Pour in the vegetable broth, and season with salt, pepper, nutmeg, and paprika. Bring to a simmer.
- Reduce heat and stir in the cream cheese and sour cream until smooth and creamy.
- Allow the soup to simmer for an additional 10 minutes, stirring occasionally.
- Stir in the shredded cheese until melted and combined. Adjust seasoning if needed.
- Serve hot, garnished with additional shredded cheese if desired.