Potato and leek soup with herbs and cream cheese

Ingredients for 4 servings:

• 1 leek(s), the white part
• 4 tbsp butter
• 2 tbsp instant flour
• 750 ml vegetable stock
• 2 large potatoes, floury
• salt and pepper
• nutmeg
• 1 bunch of parsley
• 1 bunch of dill
• 1 bunch of chives
• 60 ml whipped cream
• 150 g cream cheese
• 2 egg yolks

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

super creamy, with fresh herbs

Halve the leek lengthwise and wash thoroughly. Remove the green parts and dice the white parts. Sauté the leek in the butter until translucent. Add the flour and continue to sauté until light brown. Then deglaze the vegetables with the vegetable stock. Peel, dice, and add the potatoes. Season the soup with salt, pepper, and nutmeg, adding more seasoning carefully. Season to taste at the end if desired. Simmer the soup on low heat for 20 minutes, stirring frequently. Meanwhile, wash the herbs, shake dry, remove the stems, and finely chop them. If desired, set some of the herbs aside for serving. Separate the eggs. Remove the pan from the heat and briefly puree the ingredients with an immersion blender on low speed. Add the herbs, cream, cream cheese, and egg yolks and puree briefly again. Return the soup to the hot plate while stirring. Heat gently for about 1-2 minutes, but do not boil, depending on how cold it is. Serve the soup as a main course with white bread. It may seem small, but it’s very filling. Heat the soup gently the next day or after freezing. It shouldn’t get too hot, or it will curdle.