Summary

Ingredients

• 2 leeks
• 1 kg potato (s)
• 2 carrot (s)
• 3 tablespoon olive oil
• ml 1,500 vegetable stock
• 200 g Goronzola
• 100 ml cream
• salt and pepper

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Instructions

1. Halve the leek lengthways and cut across into fine strips. Peel and chop the carrot and potatoes. Heat the oil and sauté the vegetables in it, season with salt and pepper. Pour the vegetable stock on top.
2. Let the soup boil in an open pot for about 20 minutes, then puree and season to taste. Cut the Gorgonzola into small pieces, mix with the cream and stir into the soup.