Chunky Beef and Leek Potato Soup (Thermomix Method)

1.Prepare the Ground Beef (Stovetop): Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook until fully browned.

2.Drain off any excess fat from the beef. Season the beef with paprika, garlic powder, salt, and pepper. Cook for 1 minute more, stirring to combine the spices. Set the seasoned ground beef aside.

3.Prepare the Soup Base (Thermomix): Place the roughly chopped onion and peeled garlic cloves into the TM mixing bowl. Chop using the Turbo function or speed 5 for 5 seconds. Scrape down the sides.

4.Add 2 tablespoons of oil or butter and the sliced leeks to the bowl. Sauté for 8 minutes/100°C/Speed 1.

5.Add the diced potatoes, dried thyme, 1.5 liters of broth, salt, pepper, and the reserved seasoned ground beef.

6.Cook for 20 minutes/100°C/Speed Spoon/Reverse, or until the potatoes are fork-tender. Do not increase the speed, as the goal is a chunky soup.

7.Finish the Soup: Once the cooking time is complete, add the 150g of cubed or shredded processed cheese and the 120 ml of heavy cream to the mixing bowl.

8.Heat gently for 3 minutes/90°C/Speed 1/Reverse, until the cheese is fully melted and the soup is hot. Do not boil.

9.Season the soup generously with salt, pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed. The soup should be chunky and hearty.

10.To Serve: Ladle the hot, creamy and hearty soup into bowls. Garnish with a light dusting of paprika or fresh herbs, if desired.