Oma's Leek Soup Recipe 

➤ by Oma Gerhild Fulson

This leek soup recipe, aka Lauchsuppe, 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!

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.

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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 :-)

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