Mince, Leek and Cheese Soup

You may think that this combination of flavours won't work (my housemates looked sceptical at first too), but trust me, they do! This is quite a traditional German soup, and due to the special cheese normally used for this recipe (Schmelzkäse which is a mixture between spreadable soft cheese and cheese that can easily be melted), I resorted to a combination of soft cheese, crème fraîche and cheddar.

Ingredients

500 g of mince
2 big leeks
1 big onion
2 large potatoes
1 litre of vegetable stock (I used 1,5 litres and it was quite runny, but we liked that)
200 g crème fraîche
300 g soft cheese
300 g (or more) cheddar
salt and pepper

Chop up the onion into small pieces and the leeks into thin rings. Fry off the onion and the mince until the onions have softened and the meat has nicely browned and then add the leeks. Cut the potatoes into about 1cm squares and add to the sauce pan. Fill up with the vegetable stock and let it cook for 20 minutes. Then add the crème fraîche, the soft cheese and the cheddar and season with salt and pepper. Let it simmer for another 5 minutes and then serve with bread or toast and enjoy :)