300g Minced Pork/Beef
2 large Onions
1/2 litres Water
1 pkt frozen Creamed leeks
200g Philadelphia
100g Bresot
!00g Gouda

Large Pot

Fry the mince and onions, add the water, leeks and cheese. Crumble 2 stock cubes into the pot with Salt, pepper Thyme parsley and a bouquet garni

Simmer for about 30 minutes


Bon Apetit

Replace that 1/2 Liter water with BEER! A Belgian White Ale or a Hefeweisen would be best.
You will thank me.

I made this today and used the beer...oh my God...I toasted some sourdough bread and dipped it...I can barely move I'm so full. Wonderful, fabulous stuff. Gentlemen, take a bow.

Four Cheese Soup

Ingredients:

2 tbsp Unsalted butter
1 Med. leek-green parts only, chopped
4 cups Chicken stock - or canned low-salt broth
1 Med. potato, peeled and diced
2 cups Half and Half
3/4 cup Provolone cheese - grated
3/4 cup Parmesan - freshly grated
3/4 cup Mozzarella - grated
3/4 cup Cheedar cheese - grated
Croutons

Instructions:

Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add Half and Half and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons. Serves 6.