John Myers
Leek Cream Cheese Soup
The perfect leek cream cheese soup recipe with a picture and simple step-by-step instructions.
- 1 size Fresh leek
- 150 g Meat sausage with garlic
- 200 g Cream cheese balance
- 200 g Cream cheese
- 1 teaspoon Margarine
- 2 teaspoon Dried parsley
- 2 teaspoon Roasted onions
- Cut the leek in half lengthways, cut off the roots and wash layer by layer under running water, now finely cut the leek and finely cut the meat sausage.
- Now melt the margarine in a saucepan, fry the sausage cubes until crispy, add the leek pieces and roast them. Pour in a little vegetable stock and simmer for 5 minutes, the leek should be soft. Now stir in the cream cheese and let it steep shortly before then add the processed cheese in small flakes and let it melt while stirring. ^^^^^ CAUTION BURNS ON FAST ^^^^
- Now put the soup hot on the plates, spread a teaspoon each of roasted onions and parsley in the middle and serve with slices of onion baguette. …. Have fun cooking at home ……
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