Cut the leek into fine rings and sauté in a saucepan with moderately hot oil until translucent. Dust with 1 tablespoon, deglaze with a dash of white wine and add the soup.

Add the Eckerlkäse, as well as the herbs and spices, bring to the boil once and then simmer on a low flame for about 15 minutes.

Mix the cheese with the whisk, add the whipped cream, simmer for a few more minutes and serve sprinkled with chives. If you like, you can sprinkle the finely chopped, roasted ham over the finished soup.