Summary

Ingredients

• 2 leeks
• 300 g potato (s)
• 2 tablespoon butter or margarine
• 600 ml vegetable stock
• 100 ml cream
• 3 tablespoon processed cheese
• 2 tablespoon white wine
• salt
• pepper
• nutmeg

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Instructions

1. Clean the leek and cut into fine rings. Blanch for 5 minutes in salted water and drain.
2. Peel, wash and dice the potatoes (0.5 x 0.5 cm).
3. Sauté in butter, deglaze with stock and cream.
4. Divide the processed cheese into small pieces and add to the soup with the wine. Then simmer for about 20 minutes.
5. Stir in half of the leek rings and puree the soup with the hand blender.
6. Season to taste with salt, pepper and nutmeg.
7. Serve the soup garnished with the remaining leek.