Summary

Ingredients

• 1 leek
• 1 potato (s), about 00 g
• 4 boxes cress or 150 g watercress
• 50 g butter
• 0.75 liter ¾ chicken broth or meat broth, preferably self-cooked
• 100 g cheese (Gouda, older), in one piece
• 0.25 liter ¼ cream
• Salt and pepper, whiter from the mill

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Instructions

1. Clean and wash the leek and cut into coarse rings. Peel and roughly dice the washed potato. Wash the cress (clean the watercress beforehand, then wash it thoroughly in standing water) and cut the leaves off the stems.
2. Fry the leek and potato in butter until the leek is translucent. Add the broth and half of the cress (do not chop the watercress too finely), bring to a boil and simmer for about 20 minutes.
3. At the same time grate the cheese finely.
4. Puree the soup in the pot with the cutting stick, gradually pouring in the cream. Heat the soup again, melt the cheese in it, season with salt and pepper.
5. Beat the soup again with the chopping stick, pour into the plates and serve sprinkled with the rest of the cress.