Potato cream soup with cheese

Name: Potato cream soup with cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Potatoes; 1 l clear broth (instant); 1 Stalk leek (leek); 100 g medieval Gouda cheese; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Caraway seeds

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Potatoes
1 l clear broth (instant)
1 Stalk leek (leek)
100 g medieval Gouda cheese
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Caraway seeds

Directions

1
Peel and wash the potatoes and cut into large cubes. Bring to the boil in the stock and cook for about 15 minutes. Clean and wash the leek and cut it into thin rings. Puree the soup with a cutting stick. Grate cheese.
2
Stir cream and cheese into the soup, except for something to sprinkle on top. Season with salt, pepper and 1 tablespoon of cumin. Add leek and cook for another 5 minutes. Distribute on soup bowls. Sprinkle with remaining cheese and some caraway seeds