Zubereitung

1. 1

   Sweat the finely diced onion in the oil, add the ground beef and fry until crumbly and browned.

2. 2

   Stir in the sliced leek rings and fry for 5 minutes until they collapse and soften.

3. 3

   Deglaze with the vegetable stock, simmer for 10 minutes, then season with the paprika powder.

4. 4

   Stir in the melting cheese, cream cheese and cream and let them melt over low heat until the soup is creamy.

5. 5

   Season with salt and serve garnished with a little paprika and fresh parsley.