Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 400 g potato (s)
• White wine
• 500 ml vegetable stock
• 2 carrot (s)
• 1 leek
• 100 g processed cheese
• salt and pepper
• 1 teaspoon marjoram
• 0.5 ½ cup herbs, mixed
• Cayenne pepper
• nutmeg

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Instructions

1. Finely chop the onion. Crush garlic cloves and grate with 1/2 teaspoon salt to make a paste. Sweat in the fat until translucent. Cut the potatoes into fine cubes and sweat them briefly. Deglaze with a good dash of white wine and fill up with the broth. Simmer over medium heat for 15-20 minutes.
2. Puree the soup and reheat. Add the carrots cut into cubes and the cleaned and cut leek, simmer for another 6 - 8 minutes. Stir processed cheese into the soup. Season to taste with salt, pepper, cayenne pepper, nutmeg, marjoram and the mixed herbs.
3. Serve with a baguette.