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Oma's Leek Soup Recipe ❤️
➤ by Oma Gerhild Fulson
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This leek soup recipe with cream cheese is made in under 30 minutes. Creamy rich with mushrooms added for that extra touch, this is a fantastic starter course for a dinner party. Elegant. Easy. Quick.
Check out the A bit of this & a bit of that section below for a different and simple way to clean leeks.
This is a very important step whenever you're cooking leeks, because the last thing you want is sand in your soup!
Like the soup shown here? You'll love looking at and making more of Oma's soups. All so quick and easy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too!
There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
Leeks belong to the same family as onions and garlic, but taste quite mild when cooked.
A bit of this and a bit of that ...
- This way of cleaning leeks is easy and makes such pretty rings. The normal way of cleaning them for most leek recipes is to trim off the dark green leaves about an inch or so above the white part of the leeks. Then, cut towards the root down the length of the leeks, but stopping just sort of the root end. Turn leek a quarter turn and cut again down towards the root. Now spread out the leeks under running water and wash the dirt thoroughly from the leeks.
- Use a good quality beef broth for this. Bouillon cubes and water work well. Just make sure you read the package for the right quantities.
- If you wish, you could use fresh mushrooms. Fry sliced mushrooms in some butter and add them. You'll need to use about 4 cups of broth in this case.
- Whenever you brown ground beef, stir to break up the larger chunks of meat.
Oma says,
I like to use plain cream cheese for this. If you have an herb one, that would be nice as well.
Cubing the cream cheese just allows the cheese to melt faster. You don't need to be careful to cut the cubes neatly :-)
Oma's Leek Soup Recipe ❤️
Ingredients:
- 1½ lb leeks
- 1 lb lean ground beef
- 2 tbsp olive oil
- 3½ cups beef broth
- 1 can mushrooms (undrained)
- 3 oz package cream cheese, cubed
- salt, pepper
Instructions:
- Cut away the dark green leaves an inch or so above the white part of the leeks. Cut leeks into ¼" - ½" slices (rings). Put these into a large bowl of water. Separate leek slices with fingers and swish around to remove dirt and sand. Scoop out leeks and drain in a sieve.
- In a large saucepan, brown ground beef in olive oil.
- Add leeks, frying for several minutes. Add beef broth and mushrooms.
- Simmer, covered for 15 minutes.
- Remove from heat. Add cream cheese, stirring to melt.
- Season with salt and freshly ground pepper and serve.
- Makes 4 servings
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❤️ Leek Soup Recipe made Just like Oma
By Oma Gerhild Fulson
This leek soup recipe has added cream cheese for that added extra touch for an extra elegant soup. A fantastic starter course for a dinner party.
Ingredients: leeks, ground beef, beef broth, mushrooms,
For the full recipe, scroll up ...
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What others are saying about Oma's cookbooks
To those who don’t know Gerhild, she’s the Oma who put German cuisine on the map with her highly popular website, justlikeoma.com.
Oma dispelled, with great skill, my stereotypical view of beige-y sauce over beige-y sausage with beige-y sauerkraut and beige-y potatoes and finally – beige-y taste.
I thought all German cuisine was the same – sausage.
Boy was I wrong.
Beautifully photographed, Oma’s recipes (in German Meals at Oma's) taste as scrumptious as they look.
Look out France, Spain and Italy. A new major European cuisine is about to give you a run for our palates!
➤ Ken Evoy, MD, Founder of SiteSell.com and creator of Solo Build It!
Sehr Gut, Gerhild! Your Quick Fix Soups e-book is wonderful.
My Swiss wife is going to love the soups that I make for her with your recipes.
She already loves my soups, but your e-book will greatly expand the variety.
Thank you for making the recipe easy to follow and see with the beautiful photos.
The extra tips and options that you give after each recipe are very helpful.
➤ Chef Glenn
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