Minced Meat and Leek Soup

(235 votes)
Total Time Icon
Total time: 6 hours 25 min
Preparation Time Icon
Prep time: 15 min
Cooking Time Icon
Cook time: 10 min
Rest Time Icon
Rest time: 6 hours
Yield Icon
Enough for 4 people

🍓 Ingredients

300 grams Tartar alternatively minced meat (beef or 1/2&1/2)
1 teaspoon Oil
1 1/2 liter Water approx
50 grams Bacon diced and lean *
1/4 Celeriac grated *
as you like Vegetable broth (powder) OR:
  Vegetable broth homemade
50 grams Carrots grated *
50 grams Spinach leaves *
50 grams Cauliflower *
1 liter Water
2 sticks Leek cut into rings
1/2 teaspoons Nutmeg
  Pepper white
6 Rosemary - needles
1 leaf Bay leaf
1 pinch Thyme *
1 pinch Cumin *
200 grams Processed cheese 9% fat any variety
500 grams Potatoes floury cooking

🍽 Instructions

Ingredients with * are not essential. Sauté tartar and bacon in a large stockpot with oil until a light brown layer forms on the bottom of the pot. Just before it turns black, add water until just covered. Then add all the vegetables except for half the leeks. Again pour water until the inserts are in the water. Season with a little salt, pepper, rosemary, nutmeg, thyme, cumin and bay leaf.

Turn the stove down to the lowest setting and simmer for 20 minutes. In the meantime, peel and dice the potatoes, add to the soup and cook for about 30 minutes. From then on, stir constantly as the potatoes break down and give the soup its binding. If you like, you can fish out the bay leaf and continue to mash the potatoes with a whisk.

Lastly, add smear cheese and the remaining leeks, bring to a boil briefly and season with salt.


I grate the vegetables, except for the leeks, and potatoes in the food processor – it’s nice and quick and the cooking time for the potatoes is reduced considerably.

The calorie count does not include the vegetables.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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