Brunch Leek Soup

Summary

Ingredients

• 250 g potato (s), diced
• 300 g leeks
• 500 ml vegetable stock
• 1 onion (s), finely chopped
• 200 g cream cheese (Brunch Léère or Classic)
• Salt and pepper, pepper

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Instructions

1. Peel and dice the potatoes and onions. Clean the leek and cut into rings.
2. Heat the oil in a large saucepan and sweat the vegetables in it. Add the vegetable stock and simmer for about 20 minutes. Take the pot off the stove and puree everything with a hand blender. Then add the brunch and heat again. Season to taste with salt and pepper.
3. Tip: Salmon strips or bacon cubes are also delicious.