Cheese and leek soup

Ingredients for 4 servings:

• 1 onion(s), chopped
• 1 clove(s) garlic, squeezed
• 2 stalk(s) leeks, only the white part (or a whole one if you don’t mind the green part) cut into rings
• 1 cup processed cheese
• 1 cup processed cheese with herbs
• 1 liter of broth (I use instant broth)
• pepper
• sweet cream
• Butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the onion and garlic in butter. When the onions are translucent, add the leek and fry briefly. Deglaze with the stock. Melt the cream cheese while stirring and continue to simmer until the leek is tender. Season to taste with pepper and cream – and you’re done! If desired, add a splash of white wine and/or sprinkle with croutons and chives. The cream cheese should be good quality, as the quality of the soup depends on it! In the original recipe, 200g of minced meat is added to the onion and garlic and fried until crumbly and brown. Meat stock is used instead of vegetable stock.