Peel and finely dice the onions and garlic, wash the leek and cut in half into rings. Peel and dice potatoes, peel carrots, halve and cut into slices.
Heat the oil in a saucepan, sauté the onions and garlic, add the leek, carrots and potatoes and sauté as well. Pour the vegetable stock until everything is covered, season to taste and cook until the potatoes and carrots are a little soft. Pound 2-3 times with a coarse potato masher. Finally fold in the cheese, do not cook with baguette or serve fresh rye bread! Good Appetite
I gave a pair of sausages in for my carnivorous plant (my husband)! The soup tastes very tasty even without the sausage!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.