Vegetable soup with melted cheese and chicken

Ingredients for 6 servings:

• 500 g chicken
• 1 kg potatoes, waxy
• 1 kg soup vegetables, frozen
• 2 stalk(s) leeks
• 200 g processed cheese
• 250 ml cooking cream
• 2 liters of vegetable broth
• 25 g butter
• salt and pepper
• Herbs of Provence
• nutmeg powder

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the potatoes and cut into small cubes. Cut the leek into strips and the chicken into small cubes. Place the potatoes in a pot of salted water and cook until tender. Meanwhile, melt the butter in a large pot and sauté the leek and meat. Deglaze with the stock and bring to a boil. Then let it stand until the potatoes are done. Skim half of the potatoes and add them directly to the stock. Drain the water from the rest of the potatoes, mash the potatoes, and add them to the stock. Return the stock to the heat and add the frozen vegetables. Simmer for about 10 minutes, checking frequently towards the end how tender the vegetables are. I like them to be firm to the bite, but everyone can do it their own way. Finally, add the cheese, cream, and seasonings and let it sit for five minutes.