Leek cream soup with cooked ham

Ingredients for 4 servings:

• 1 stalk(s) leek
• ½ liter of water
• 200 g processed cheese
• 1 liter of milk
• 2 tsp, heaped stock, granulated (chicken or vegetable)
• e.g. salt and pepper
• nutmeg
• 1 cup of cream
• 200 g cooked ham, sliced
• 2 tbsp, heaped flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick and easy

Clean the leek and cut into thin slices, then boil in 0.4 liters of water for 10 minutes. Then add the cream cheese and milk, heat, and stir. Stir in the granulated broth and season with salt, pepper, and nutmeg. Meanwhile, roll the ham slices and cut into thin strips. Stir in the ham strips and cream, and bring everything back to a boil. Pour the remaining water and flour into a screw-top jar and shake vigorously to eliminate lumps. Then slowly stir into the boiling soup. Bring back to a boil briefly.