1000 g minced (1 / 2 beef, 1 / 2 pork)
5 leeks
5 onions
5 large potatoes
2 liters vegetable stock (instant is fine and easy)
600 g cheese (with herbs if you like)
Salt and pepper

Preparation:

 

Leeks and onions into thin rings. I personally take the leek is also a large part in the green leaf blade. Peel potatoes and cut into small cubes. Lightly fry the mince - either in the same pan or large saucepan. The leeks and the onions and briefly sauté. Pour in the broth, add potatoes and let cook about 20 minutes. Then stir in the cheese until it dissolves. Season to taste - that's it!

The "cheese leek soup" is eaten as a main meal with us and get through the potatoes more "substance". You can also omit these. Instead of the blocks with cheese I prefer Scheib Latvians - no matter what kind - because they dissolve faster and there are no lumps. The soup tastes good the next day - if anything is left!