This cheese soup with leek and meat is a complete meal in a bowl. The sweet, delicate flavor of leeks pairs beautifully with savory ground beef and rich melted cheese. It's hearty enough to satisfy the biggest appetites.
Leeks have a milder, sweeter flavor than onions, which makes them perfect for cheese soup. They become silky soft when cooked and blend seamlessly into the creamy base.
Preparing Leeks
Leeks can be sandy, so clean them well:
- Trim off dark green tops and root end
- Slice lengthwise, then crosswise into half-moons
- Soak in cold water for 5 minutes
- Lift out and drain (sand sinks to bottom)
- Pat dry before cooking
Meat Options
- Ground beef - Classic, rich flavor
- Ground turkey - Lighter option
- Italian sausage - Extra flavor
- Chorizo - Spicy kick
Serving Suggestions
- Crusty French bread
- Simple green salad
- Cold beer or red wine
- Perfect for cold nights
Cheese Soup with Leek and Meat
A hearty, satisfying soup combining sweet sautéed leeks, savory ground beef, and creamy melted cheese. A complete meal in a bowl.
Nutrition per serving
425 Calories
26g Protein
18g Carbs
28g Fat
2g Fiber
Ingredients
Instructions
- . Brown ground beef. Remove and drain. Sauté leeks and onion in butter 8 minutes.
- . Add garlic, cook 1 minute. Whisk in flour 2 minutes. Add broth and cream.
- . Simmer 15 minutes. Reduce heat, add cheeses and Worcestershire. Stir until melted.
- . Return beef. Season and serve with parsley.
Recipe Notes
- Meat alternative: Use Italian sausage for extra flavor.
- Extra hearty: Add diced potatoes with the broth.
- Vegetarian: Skip meat, add more vegetables, use vegetable broth.
- Storage: Refrigerate 4 days. Reheat gently.