Summary

Ingredients

• 200 g potato (s)
• 250 g leek
• 1 onion (s)
• 25 g butter
• 500 ml chicken broth
• 200 g processed cheese
• 100 g salmon, smoked
• 4 tablespoon crème fraîche
• salt and pepper

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Instructions

1. Peel, wash and dice the potatoes. Rinse, clean and cut the leek into rings. Peel the onions and finely dice them.
2. Heat the butter in a saucepan and fry everything in it. Pour in the stock, bring to the boil briefly and simmer over medium heat for about 20 minutes. Puree the soup with the blender. Pour in the processed cheese and heat again while stirring. Season to taste with salt and pepper.
3. Cut the salmon into strips. Arrange the soup in plates and put a tablespoon of crème fraîche in the middle and add the salmon strips.