Peel the potatoes and cut into small pieces. Clean the leek and cut almost 1/2 stick into very fine rings and set aside, cut the remaining leek into pieces. Peel the carrots and cut into pieces.
Put on a saucepan and add oil to fry. Add the leek, potatoes and carrots and let brown lightly while stirring constantly. Deglaze with broth. Season to taste with instant stock and simmer over low heat for about 20 minutes until the vegetables are cooked through. Add the processed cheese to the soup, remove everything from the heat and strain with a hand blender. Then add the fine leek rings and let them heat up briefly. Season to taste and serve as needed.
I serve bread or rolls with it.
Tips: These go well with, for example, fried onions (if it has to go quickly - sometimes some from the can) or cracked sausages, smoked sausage (sliced), seared minced meat, etc. The soup is also a pleasure without meat.
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