Monday, December 12, 2011

Cheesy Leek and Ground Beef Soup with Soft Bread Bowls

I had this soup in Germany on my mission many times. (Knorr actually makes a soup seasoning packet for it.) It was always a favorite and got me HOOKED on leeks!!! It is simple and straight forward to make. You can also add potatoes to it if you like but I like it how it is . . . keeping leeks as the star ingredient. My husband about melted over these bread bowls too . . . they are soft, easy to make and delish!
Cheesy Leek and Beef Soup
Recipe by: Emily
3 Leeks, chopped and cleaned very well
1 1/2 lb Ground Beef
1 - 1 1/2 cups Processed English Cheddar Cheese or cream cheese, or Velveeta etc.
4 cups Chicken Stock
1 cup Half and Half
1/3 cup Flour
1/4 cup Butter
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
Salt

1. Melt 2 tablespoons butter in a large pot over medium heat, add the leeks and 1/2 teaspoon salt. Saute the leeks until soft, add the ground beef to the leeks and brown. Once the beef is cooked through add 2 tablespoons of butter to the beef and sprinkle the flour over the beef and stir to coat. Add the garlic powder, black pepper, and chicken stock. Bring to a simmer and add the cheese and allow to melt and mix in with the stock. Simmer for a few minutes until the soup thickens. Turn off the heat and add the half and half. Check for seasoning and serve. Enjoy!

Soft Bread Bowls
Recipe by: Emily
3- 3 1/2 cups Flour
1/2 cup Warm Water
1/2 cup Warm Milk
1/4 cup Sugar
1 Egg
1/4 cup Vegetable Oil
1 tsp Salt
1 packet Yeast

1. Dissolve yeast in warm water and allow to sit for 5 minutes. Combine yeast mixture, milk, slat, sugar, egg, and oil in a mixing bowl and combine. Add 3 cups of flour to the mixture and mix with a bread hook until smooth. Add more flour if needed to make a soft, slightly sticky dough.
2. Oil a medium bowl and place dough in it to rise, flipping once in the oil to coat all sides of the dough. Cover the bowl with plastic wrap and allow dough to rise for 1 hour, or until the dough has doubled in size.
3. Cut dough into 4 equal pieces and form into balls, tuck the dough underneath to create a smooth ball.
4. Place dough balls on a lightly greased baking sheet and cover loosely with plastice wrap. Allow to rise again for 30-45 minutes, until doubled in size again.
5. Bake in a 350 degree preheated oven for 20-25 minutes, until golden. Cool and slice of the top and hollow out interior and fill with soup. Serve and enjoy!

4 comments:

Quirky Jessi said...

I think bread bowls make any dish better, mmm. I can't say I've had a soup where leek was the main star, but it certainly looks and sounds good, so I'll use any excuse I can get to make some bread bowls...

Britt-Marie said...

Yum! It's certianly been soup weather here. And nothing beats a bread bowl!

carizmah said...

I have been looking for this recipe for over 30 years. I had it in Germany in the 80s and I remember that it was delicious and also a huge hit with guests. I can't wait to try it!

Madita Bender said...

we used to eat this in Germany all the time and i was so excited to find this recipe! it tastes exactly as it's supposed to and the whole family loves it! i usually skip the bread bowls and just make some white bread to dip into the soup (i have 3 little kids and have to save time where i can). family favorite!!!