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Lauchsuppe mit Hackfleisch

A warm, hearty soup featuring tender leeks and savory ground beef, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Opt for lean ground beef for a healthier option.
  • 3 large leeks, sliced Choose fresh leeks with vibrant green color.
  • 1 medium onion, diced
  • 2 tbsp butter
  • 4 cups beef broth Homemade broth enhances the flavor.
  • 8 oz cream cheese Consider dairy-free alternatives if needed.
  • 1 cup heavy cream For a lighter option, use half-and-half.
  • Salt and black pepper Adjust to taste.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Heat a large pot over medium heat and add the ground beef. Cook until browned, about 5 minutes, and drain excess fat.
  2. In the same pot, add butter, diced onion, and sliced leeks. Sauté until they soften and the onions turn translucent, about 4-5 minutes.
  3. Add the beef broth to the pot and bring to a simmer. Cook for about 15 minutes.
  4. Reduce the heat to low and stir in the cream cheese until fully melted, about 3 minutes.
  5. Stir in the heavy cream and the cooked beef. Season with salt and black pepper to taste. Heat through for an additional 3-4 minutes.
  6. Serve hot, garnished with chopped parsley.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently over low heat.