1tspvinegare.g. white wine vinegar, table vinegar or apple vinegar
First peel the onion and garlic and cut both into fine cubes. Clean the leeks carefully. Use only about ⅔ of the leek stem, i.e. the white part and the beginning of the green part. The dark green part is too hard and is not used. Cut the leek into fine rings.
Heat the butter in a large pot. Add the minced meat and crush it into coarse crumbs with a wooden spoon or plastic spoon. Fry everything until it starts to brown.
Now add the diced onion and let everything cook on a low flame for about 10 minutes until translucent. Then add the garlic and increase the heat again until the garlic is lightly browned.
Now add the stock and vinegar and simmer for 20 minutes.
Only now add the leek rings and save a few for decoration. Simmer for another 5 minutes.
Now stir in the processed cheese and let it melt while stirring. The soup should no longer boil, only simmer. Season the soup with salt, pepper and a pinch of nutmeg.
Turn off the heat, now add the sour cream and mix well. Now your cheese and leek soup is ready to serve.