Simple leek soup

Ingredients for 4 servings:

• 600 g potatoes
• 600 g leek
• 3 carrots
• 1 ½ liters of broth
• Processed cheese, low-fat (herbs or paprika), 2 wedges of it
• e.g. broth, instant
• Oil for frying
• pepper
• nutmeg

Instructions

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

Low in fat and quick to prepare, also delicious without meat

Peel the potatoes and cut into small pieces. Trim the leek and slice about 1/2 of the stalk into very fine rings and set aside. Slice the remaining leek into pieces. Peel the carrots and slice them into pieces. Put a pan on the heat and add oil to fry. Add the leek, potatoes, and carrots and let them brown lightly, stirring constantly. Deglaze with stock. Season with instant stock and simmer over low heat for about 20 minutes, until the vegetables are tender. Add the cream cheese to the soup, remove everything from the heat, and puree with a hand blender. Then add the fine leek rings and let them heat briefly. Season to taste and serve. I serve with bread or rolls. Tips: This goes well with fried onions (or canned ones if you’re in a hurry), sausages, smoked bratwurst (sliced), seared minced meat, etc. The soup is also delicious without meat.