One of my personal classics, and I’m surprised that I didn’t even post this here yet. It’s a hearty, savoury and filling soup, best eaten on a cold day to warm up both body and soul. Yum! Aaand here’s how:
Ingredients (Serves 4):
300 g ground beef
1 large onion
2 tbsp. bacon, diced
2 stalks of leek, (two small ones or one big one)
2 big potatoes
200 g heavy cream
2 tbsp. sour cream
600 ml vegetable/chicken broth
Salt and pepper
Good dash of Sherry (optional)
Dice the onion and bacon, clean the leeks and cut them into fine strips. Cut the potatoes into even-sized cubes.
In a pot over medium-high heat add some oil and saute the onions together with the bacon until translucent. Add the ground beef and fry, stirring occasionally, until nicely colored. Add the leeks and cook until the first browned spots appear.
Then either deglace the pot with the Sherry (if using) or directly with the broth, making sure to scrub alle the yummy brown bits from the bottom. Add the potatoes, stir and let simmer, covered, for about 20 minutes.
Finally, add heavy cream and sour cream and let it come to a final boil. Adjust the seasoning with salt, pepper and nutmeg to taste. Serve with toasted bread.