Vegetarian Cream Cheese and Leek Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 cups herbal cream cheese á 200gr
- 3 leeks
- 1 cube vegetable stock, instant
- Oil for frying
- salt
- Paprika powder, noble sweet
- 2 cloves garlic
- 1 liter water, approx.
Print Recipe
Pin Recipe Instructions
- Wash the leek, cut into rings and prepare the vegetable stock for a liter.
- Heat the oil in a saucepan with a capacity of around 6 liters and fry 3/4 of the leek in it.
- When the toasted aromas have formed, deglaze the leek with the vegetable stock and add the pressed garlic.
- Now gradually add the cream cheese while stirring. The creaminess can be varied by playing with the ratio of cream cheese and vegetable broth. With 6 cups the soup will be very creamy.
- Let the soup simmer for about an hour - do not bring to the boil - so that the leek can soak through.
- Add the rest of the leek about a quarter of an hour before consuming the soup so that the soup is not so colorless when you eat it.
- Season with salt and paprika powder.
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