winter cheese and leek soup

Preptime: 10min

Cooktime: 50min

Waittime:0min

Totaltime:60min

1. Shred the Parmigiano reggiano and Gouda cheese.
2. Peel the onions and garlic cloves.
3. Chop the onion and mince the garlic cloves.
4. Wash and cut the potatoes into cubes and put them aside.
5. Cut the Leeks into rings, discard the end, and then add them to a bowl.
6. Now fill the bowl with water and take the rings apart by removing the smaller rings from the bigger outer rings.
7. Remove the water and put the leek rings aside.
8. Wash the carrot and remove the end.
9. Shred the carrots, celery sticks, and parsley in a food processor. If you don’t have a Food processor, then cut everything into tiny pieces or grate them.
10. Add some olive oil to a big pot, and put it on high speed on the stove.
11. Add the onion, garlic, shredded carrots, parsley, and celery, and saute for a minute.
12. Add the ground beef salt and pepper and mince the beef apart and fry until brown. It should be cooking well. This will take about 10 minutes.
13. Add leek rings and potato cubes and cook for 3 minutes. Stir it well.
14. Pour the water into the pot and add the spices and bay leaves.
15. Put the heat on medium level and put a lid on the pot. Cook for about 40 minutes, don’t forget to check and stir it sometimes.
16. Add the heavy cream and stir well.
17. Now add the shredded cheese while whisking.
18. Let it cook on low heat for about 15-20 minutes. Don´t forget to stir it sometimes, especially when adding the cheese, as it can sit down on the bottom and burn.
19. Check if more salt is needed; if so, add some salt.
20. Ready to serve with some delicious Baguette.
21. ENJOY!