Simply put – cheap, easy and tasty!
PORTION: 4 servings
TIME TO MAKE: 30 minutes
- 5 medium size potatoes
- 200 gr leek, mostly green parts
- 6 garlic cloves
- 1 vegetable stock cube
- about 7 dl water
- 2 dl cream
- 100 gr Koskenlaskija cheese (or any other processed cheese, not spiced)
- black pepper, salt, lemon juice
Peel the potatoes and dice them into quite small cubes.
Cut the leek in very small pieces and use mostly the green parts of it if possible.
Heat up the water in a suitable size kettle and add potatoes, leek and vegetable stock cube. Also press in the garlic cloves and let it cook until the potatoes are evenly cooked and soft.
Pour the stock in another bowl or kettle and set aside, you might still need it.
Mix potatoes and leek by using a hand blender and then put the kettle back to the hot stove. Add cream and then some of the vegetable stock until you have a soup to your taste.
Add salt, black pepper and lemon, all of them to your taste.
Finally cut the cheese in small pieces and add into the soup. Simmer until cheese is evenly melted and then enjoy!
Tags: creamy soup koskenlaskija cheese leek and potato soup processed cheese vegetarian vegan