Name: Käse-Lauch-Suppe Mit Hackfleisch
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1 tbsp neutral oil or clarified butter (Bratbutter); 500 g minced meat (50/50 beef and pork mix, or pure beef); 1 medium yellow onion, finely diced; 2 garlic cloves, minced; 3 large leeks (approx. 500–600 g), halved lengthwise, washed thoroughly, and sliced into 5 mm half-rings; 100 ml dry white wine, for deglazing; 750 ml rich beef or vegetable stock (Bouillon); 200 g spreadable processed herb cheese (Kräuter-Schmelzkäse); 200 g plain spreadable cheese (Rahm-Schmelzkäse) or crème fraîche; 100 g aged Swiss mountain cheese (Gruyère or Appenzeller), finely grated; ½ tsp nutmeg, freshly grated; salt and freshly ground black pepper, to taste; flat-leaf parsley or chives, freshly chopped, to serve; crusty bread (such as St. Galler Bürli or baguette), to serve

Method

Heat the oil or clarified butter in a heavy-bottomed pot or casserole over medium-high heat. Add the minced meat and cook, breaking it up with a wooden spoon, until deeply browned and any liquid has evaporated (about 6–8 minutes). Season lightly with salt and black pepper.
8 mins
Lower the heat to medium. Add the diced onion and garlic directly to the meat and sauté for 2–3 minutes until translucent. Add the sliced leeks and cook for another 4–5 minutes, stirring frequently, until the leeks soften and turn bright green.
8 mins
Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce by half, then pour in the 750 ml of stock. Bring to a boil, reduce the heat to medium-low, cover, and simmer gently for 10–12 minutes until the leeks are tender.
12 mins
Reduce the heat to low so the soup is no longer boiling. Stir in the spreadable cheeses (and crème fraîche, if using) in spoonfuls, whisking or stirring gently until completely melted into a velvety broth. Add the grated Gruyère or Appenzeller a handful at a time so it emulsifies smoothly without stringing.
5 mins
Grate in the fresh nutmeg and season generously with freshly cracked black pepper, tasting before adding more salt as the stock and cheeses are already salty. Ladle into warm bowls, top with chopped parsley, and serve with crusty bread.

Serving suggestions

Ladle into warm bowls, top with chopped flat-leaf parsley or chives, and serve with crusty bread such as St. Galler Bürli or baguette.

Cook’s tips

Traditional market stalls use spreadable processed cheese (Schmelzkäse) because its melting salts keep the soup emulsified over hours without splitting. To avoid processed cheese, use 250 g crème fraîche combined with 200 g grated Gruyère tossed with 1 tsp cornflour before stirring in over low heat. For a thicker, heartier body, peel and dice 2 medium waxy potatoes into 1 cm cubes and simmer them in the broth alongside the leeks.