Summary

Ingredients

• 600 g potato (s)
• 300 g leek
• 1 liter vegetable broth
• 400 g cream cheese
• 20 g mararine
• Curry powder
• Salt and pepper from the mill
• Nutmeg, freshly grated
• Parsley, finely chopped

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Instructions

1. Peel, wash and dice the potatoes and cook them in salted water. Clean, wash and cut the leek into rings, fry in margarine, fill up with the broth and simmer for 10 minutes over low heat. Puree half of the potato cubes and add to the soup with the whole potato cubes.
2. Melt the cream cheese in the soup. Season to taste with salt, pepper, nutmeg and curry. Sprinkle the chopped parsley over the soup before serving.