Potato and cheese soup with shrimp

Ingredients for 4 servings:

• 800 g potatoes, large
• 1 liter broth, clear (instant)
• 2 stalk(s) leeks (approx. 400g)
• 4 garlic cloves
• 200 g peas (frozen)
• 125 g crab meat (deep-sea shrimp)
• 4 tsp lemon juice
• 2 cream cheese wedges (62.5g each)
• Salt
• pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and roughly dice the potatoes. Cover and simmer in the broth for about 15 minutes. Trim, wash, and slice the leek into rings. Peel and chop the garlic, and add it to the potatoes after 10 minutes. Remove about 4 tablespoons of diced potatoes from the broth. Puree the remaining potatoes and garlic in the broth. Add the leek and peas to the soup. Let everything simmer for another 5-8 minutes. Drizzle the crab meat with lemon juice and let it marinate briefly. Meanwhile, add the cream cheese to the soup and stir until melted. Season the soup with salt and pepper. Briefly heat the crab and remaining diced potatoes in the broth.