Summary

Ingredients

• 300 g potato (s)
• 1 leek
• 0.5 liter ½ vegetable stock
• 0.5 ½ cup yogurt
• 1 packet processed cheese
• 2 tablespoon butter
• salt and pepper

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Instructions

1. Wash, peel and dice the potatoes. Wash and clean the leek and cut into rings.
2. Melt the butter in a saucepan and let the potatoes and leek rings tarnish in it, add the vegetable stock and simmer for 15 minutes.
3. Then puree the soup, add salt and pepper, add the yoghurt and the processed cheese, puree again, season to taste.
4. Serve with crispy toast.