Summary

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.

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Instructions

1. Wash the leek, cut into rings and prepare the vegetable stock for a liter.
2. Heat the oil in a saucepan with a capacity of around 6 liters and fry 3/4 of the leek in it.
3. When the toasted aromas have formed, deglaze the leek with the vegetable stock and add the pressed garlic.
4. 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.
5. Let the soup simmer for about an hour - do not bring to the boil - so that the leek can soak through.
6. 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.
7. Season with salt and paprika powder.