Summary

Ingredients

• 0.75 kg ¾ potato (s)
• 2 leeks
• 1 celery root
• 1 onion (s)
• 1 bay leaf
• 1 ½ liter broth
• 200 g processed cheese, white (cream or low-fat)
• 0.2 kg crème fraîche or sour cream
• salt and pepper
• some crayfish (crayfish) or
• Bacon, diced, roasted or
• Herbs, mixed or
• croutons

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Instructions

1. Peel the potatoes and celery and cut roughly into pieces. Clean the leek and cut only the white and very light green parts into large pieces. Use the green leaves for other purposes.
2. Cook the vegetables together with the bay leaf in the broth for approx. 45 minutes. Let cool down a little and puree with the magic wand. Then let the cheese and crème fraiche melt in the soup over a low heat.
3. Serve and add crayfish, roasted bacon cubes, mixed herbs or croutons - as you wish - so that everyone can sprinkle them over the soup to their liking.