Summary

Ingredients

• 250 g Cabanossi
• 1 medium onion (s)
• 500 g potato (s)
• 400 g carrot (s)
• 1 leek stick (s)
• 30 g mararine
• 1 tablespoon flour
• 250 ml vegetable stock
• 250 g cream
• 200 g processed cheese with herbs
• 1 bunch parsley, chopped
• salt and pepper

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Instructions

1. Cut the cabanossi into slices. Clean and wash the vegetables. Finely chop the onion. Cut the potatoes into small cubes, the carrots into slices and the leek into rings.
2. Now heat the margarine in a saucepan and fry the cabanossi slices in it. Add the onion cubes and sauté lightly. Dust with flour. Then pour in the broth while stirring. Bring everything to the boil briefly. Add the cream and stir in. Now add the potatoes and carrots and cook everything over a medium heat for about 12 minutes. Add the leek rings and the processed cheese. Keep cooking the soup until the cheese is completely melted. Season to taste with salt and pepper and finally serve sprinkled with the chopped parsley.