Roasted Leek & Cheese Soup

Recipe for a hot and satisfying leek and minced meat soup

This classic soup with spicy minced meat and delicate Gouda cheese is a delicious and satisfying dish for old and young alike. Guests will love this soup both as a snack with fresh bread or starter to a menu.

Time: 60 minutes

For 10 people

(10 portions)

1.3 kg Oldenburger Gouda 48 % fat i.d.m.

1 kg Oldenburger Culinary Cream, 18 % fat

1.2 kg mixed minced meat

75 ml rapeseed oil

100 g onions

3 leeks

2 l chicken stock





A satisfying soup with spicy minced meat, fresh leek and genuine tangy Gouda cheese

Peel and dice onions. Chop off the bottom and top from leek, cut lenghtwise and wash. Slice leek finely. Grate the Oldenburger Gouda coarsely.

The Minced Meat Broth
Sauté minced meat in hot oil. Add diced onion and sliced leek and sweat. Add broth and Oldenburger Culinary Cream and allow to simmer. Add grated Oldenburger Gouda and melt until you achieve the desired consistency. Season to taste with salt, pepper and sugar.

The Final Touch
Serve in a soup dish and sprinkle with some leek and grated cheese on top.


01.  Genuine cheese is a tasty and wholesome ingredient in any soup and can always be added. In some recipes it even forms a substantial part of the ingredients.

Genuine cheese is a good source of protein and can be used in vegetarian dishes.

02.  Cooking cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour carrier.

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