Cheese Soup with Ground Beef and Leeks
Rated 4.2 stars by 10 users
portions
4
This hearty cheese soup with ground beef and leeks packs a punch! Plenty of cheese, minced meat, and some crispy bacon as a topping. This wonderfully creamy ground beef cheese soup is perfect for colder days.
Ingredients
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1000 ml vegetable stock
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500 g mixed ground beef
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200 g processed cheese
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200 g herb-flavored processed cheese
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150 g cheddar, grated
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150 g crème fraîche
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100 g bacon
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3–4 leeks
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1 onion
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salt
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pepper
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nutmeg
preparation
When preparing the cheese soup in a Dutch oven, you should first light and fully heat the charcoal. For cooking in a Petromax Dutch oven ft 4.5, we use a total of 10 fully lit Kokoko Eggs. While the charcoal is heating up, peel and finely dice the onion. Slice the leek into thin rings and cut the bacon into roughly 1 x 1 cm pieces. Then place the Dutch oven over 6 lit Kokoko Eggs and fry the bacon over medium heat until crispy.
Once the bacon is crispy, remove it and place it on paper towels to drain. Now place the remaining coals under the pot and fry the ground beef together with the onions in the rendered bacon fat. Add the leek rings and sauté for about 5 minutes. Deglaze everything with vegetable stock and let it simmer in the Dutch oven for about 10 minutes. Then add the processed cheese, crème fraîche, and grated cheddar, and let the soup simmer for another 5–10 minutes until it reaches a creamy consistency. Finally, season the cheese soup with salt, pepper, and nutmeg and top it with the crispy bacon.
Note: The soup does not necessarily have to be prepared in a Dutch oven. It also works perfectly in a regular pot on the stove. However, cooking outdoors in nature is of course much more fun. 🙂
