Cheesy leek & mince soup
Cheesy Leek and Mince Soup – A Comforting Autumn ClassicWhen the days grow shorter and the air turns crisp, few things bring more comfort than a warm bowl of Cheesy Leek and Mince Soup. This simple yet deeply satisfying recipe is perfect for those cozy evenings when all you want is something hearty, creamy, and full of flavour. Whether you’re cooking for your family or hosting a casual autumn dinner, this soup is a guaranteed crowd-pleaser — the kind of dish that brings everyone a little closer around the table.Cheesy Leek and Mince Soup is wonderfully easy to prepare, requiring just a handful of everyday ingredients: leeks, ground meat, beef stock, and a generous helping of cheese spread to create that creamy, velvety finish. The leeks add a subtle sweetness, the minced meat gives the soup body and richness, and the melted cheese brings everything together in a warm, comforting embrace. A hint of cayenne pepper and nutmeg lifts the flavours and gives the soup a gentle kick — just what you need on a chilly evening.One of the best things about this Cheesy Leek and Mince Soup is how effortlessly it fits into your weekly meal plan. It comes together in under 30 minutes, making it ideal for busy weeknights, yet it's special enough to serve at a casual gathering with friends. Pair it with crusty bread or a crisp green salad, and you’ve got a soul-warming main course that celebrates the flavours of the season.
Ingredients
- 1 Tbsp canola oil
- 500 g beef mince
- salt and pepper to taste
- 500 g leek, cleaned and sliced into 1 cm rounds
- 750 ml beef stock (I use knorr beef stock pots)
- 270 g laughing cow cheese spread
- 0.25 tsp cayenne pepper
- 0.25 tspe freshly ground nutmeg
Instructions
- Brown the Minced Meat:Heat 1 tablespoon of canola oil in a large soup pot over high heat. Add 500 g of minced meat and cook for about 5 minutes, stirring occasionally, until browned all over. Season with salt and pepper to taste.
- Sauté the Leeks:Add 500 g of cleaned and sliced leeks (cut into 1 cm rounds) to the pot. Stir everything together and cook for 1 minute to soften the leeks slightly and bring out their flavour.
- Add Beef Stock and Simmer:Pour in 750 ml of beef stock. Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavours to develop and the leeks to become tender.
- Stir in Cheese and Spices:Add 270 g of cheese spread (laughing cow), a good pinch of cayenne pepper, and a dash of nutmeg. Stir well and let the soup simmer for another 5 minutes, stirring occasionally, until the cheese has fully melted and the soup is smooth and velvety.
- Taste and Serve:Before serving, taste the soup and adjust the seasoning if needed. Serve hot with crusty bread or a green salad for a comforting, satisfying main course.