Vegetarian cream cheese leek soup

Ingredients for 4 servings:

• 6 cups of herb cream cheese 200g each
• 3 stalk(s) leeks
• 1 cube of vegetable stock, instant
• Oil for frying
• Salt
• Paprika powder, sweet
• 2 cloves garlic
• 1 liter of water, approx.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the leek, cut it into rings, and prepare the vegetable stock for one liter. Heat the oil in a 6-liter pot and fry 3/4 of the leek. When the aromas have developed, deglaze the leek with the vegetable stock and add the crushed garlic. Gradually add the cream cheese while stirring. The creaminess can be varied by playing with the ratio of cream cheese to vegetable stock. With 6 cups, the soup will be very creamy. Let the soup simmer for about an hour—do not boil—so that the leek can infuse well. Add the remaining leek about 15 minutes before serving, so that the soup is not so colorless when eaten. Season with salt and paprika.