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German Leek Soup Recipe: Oma's Lauchsuppe

This leek soup recipe, Lauchsuppe, with cream cheese is made in under 30 minutes. Creamy rich with mushrooms added for that extra touch, this is a fantastic starter course for a dinner party. Elegant. Easy. Quick. 

Servings:

Makes 4 servings

Ingredients:

• 1½ pounds leeks
• 1 pound lean ground beef
• 2 tablespoons olive oil
• 3½ cups beef broth
• 1 can mushrooms (undrained)
• 3-ounce package cream cheese, cubed
• salt, pepper

Instructions:

1. Cut away the dark green leaves an inch or so above the white part of the leeks. Cut leeks into ¼ - ½-inch slices (rings). Put these into a large bowl of water. Separate leek slices with fingers and swish around to remove dirt and sand. Scoop out leeks and drain in a sieve.
2. In a large saucepan, brown ground beef in olive oil.
3. Add leeks, frying for several minutes. Add beef broth and mushrooms.
4. Simmer, covered for 15 minutes.
5. Remove from heat. Add cream cheese, stirring to melt.
6. Season with salt and freshly ground pepper and serve.

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