Spicy cheese soup

Name: Spicy cheese soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Rods (250 g each) Leek; 200 g Potatoes; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/4 l Vegetable broth (instant); 200 g Whipped cream; 200 Double cream cream cheese with herbs from Provence; 4 discs Toast; 30 g Bacon; 3 Stem(s) Thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Rods (250 g each) Leek
200 g Potatoes
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/4 l Vegetable broth (instant)
200 g Whipped cream
200 Double cream cream cheese with herbs from Provence
4 discs Toast
30 g Bacon
3 Stem(s) Thyme

Directions

1
Clean and wash the leek and cut into fine rings. Peel, wash and grate potatoes. Melt 1 tablespoon of fat. Steam leek and potatoes for about 5 minutes. Season with salt and pepper.
2
Deglaze with broth, boil for 15-20 minutes. Take out some leek rings and puree the soup with a chopping stick. Stir in cream and cream cheese, bring to the boil and season again.
3
Dice the toast and cut the bacon into small pieces. Wash thyme, dab dry and chop. Leave the bacon in a dry pan until crispy, set aside. Heat the remaining fat in the same pan.
4
Fry the toast cubes in it until golden brown. Sauté the thyme briefly. Warm the remaining leek rings in the soup. Serve sprinkled with thyme, croutons and bacon.