Creamy Leek and Potato Soup with Savory Ground Beef Garnish

1.Prepare the Soup Base: Heat 2 tablespoons of oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

2.Add the sliced leeks and minced garlic to the pot. Cook for another 8-10 minutes, stirring occasionally, until the leeks are very tender and translucent but not browned.

3.Stir in the diced potatoes and dried thyme. Pour in the 1.5 liters of broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

4.While the soup simmers, prepare the Ground Beef Garnish: 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.

5.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.

6.Finish the Soup: Once the potatoes are tender, remove the pot from the heat. Use an immersion blender (or carefully transfer the soup in batches to a standard blender) and blend until the soup is completely smooth and velvety.

7.Return the soup to low heat. Stir in the 150g of cream cheese until fully melted and incorporated. Then, stir in the 120 ml of heavy cream.

8.Season the soup generously with salt, pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed. Do not allow the soup to boil after adding the cream and cheese.

9.To Serve: Ladle the hot, creamy soup into bowls. Spoon a generous portion of the seasoned ground beef onto the center of each serving. Garnish with an extra swirl of heavy cream or fresh herbs, if desired.