Leek cream soup grandma's style

Ingredients for 6 servings:

• 5 leeks, approx. 500g
• 1 cup of cream, approx. 200 ml
• 1 pack of herb melted cheese, approx. 200 g
• 500 ml vegetable stock
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick and easy, with few ingredients, even in a pressure cooker

Finely chop and wash the leek, then sauté it in hot oil. Pour in the vegetable stock and bring to a boil. We like to use a pressure cooker at this point, sautéing the leek for 8 minutes until it is completely soft. Alternatively, you can also cook it in a saucepan until it is completely soft. Then puree everything. Add the cheese and cream and bring to a boil. Season the soup with salt, pepper, and nutmeg and serve hot. Alternatively, you can also add cooked ham or 500g of cooked minced meat; it tastes very good. Baguette goes well with it. The soup keeps well for 2 days and tastes even better when reheated. Freezing is also no problem at all.