Summary

Ingredients

• 800 g leeks
• 2 onions)
• 30 g butter
• 0.75 liter ¾ vegetable stock
• 200 g processed cheese with herbs
• 1 cup cream
• Salt and pepper, whiter

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Instructions

1. Clean the leeks and onions, cut the leek into rings and the onions into cubes. Fry both in the butter over low heat until translucent. Top up with the broth and simmer gently for about 10 minutes. Add the processed cheese and cream to the soup. Bring to the boil while stirring. Season to taste with salt and pepper.
2. Tip: The soup can be prepared the day before.