Cheese soup with leek in a slow cooker

Cheese soup with leek in a slow cooker

Ingredients

• 1 bulb
• 1 medium carrot
• 3-4 tbsp vegetable oil
• 300-400 g minced meat
• 3-5 potatoes
• 3-5 leeks
• 1 l. water
• 200 g melted cheese (sour cream)
• 200 g melted cheese (with herbs, onions..)
• 1 can of chopped champignons (200 g)

Directions

1. Finely chop the onion.
2. Chop the carrots into strips, cut the leek into rings.
3. Drain water from mushrooms.
4. Pour oil into a multi-pot, turn on the "frying" function and fry the onion until golden brown, add the carrots and continue frying. After 2-3 minutes, add minced meat and fry until a beautiful color. Add the mushrooms and simmer until the liquid has evaporated, if any.
5. Put into a cup.
6. Pour water into the pan, turn on the "soup" time 40 minutes.
7. Grate the potatoes on a coarse grater and pour into boiling water.
8. after 10 minutes of cooking, add the chopped and washed leek and cook for another 15 minutes.
9. Then add a mixture of minced meat and mushrooms and cook for another 5 minutes.
10. Add melted cheese and cook for another 5 minutes.
11. 2-3 minutes before the end of cooking, add salt and pepper to taste (taking into account the salt in the cheese)
12. Bon appetit!