Leek cream soup: The secret ingredient for extra velvety perfection

Cream soups are a brilliant solution for any season. They are easy to prepare, amazingly tasty, and provide quite a few nutritional benefits. One of our favourite options in this context is leek cream soup. The secret to its taste lies in one important addition that ensures the soup has an exceptional "creaminess."

What clever trick do we have in mind? It's about using a product you might have previously only associated with dinner and as a spread for sandwiches. This trick involves adding a small amount of... processed cheese. Of course, we recommend choosing one with a good ingredient list — after all, it’s also about being healthy. And how do you go about preparing the cream soup? We'll show you below. Don’t worry, it's not difficult, and anyone can get through this recipe without the slightest problem!

Ingredients:                                      

• 3 small leeks,
• 2 potatoes,
• 1 onion
• 1.4 litres of vegetable broth,
• 100 grams of good quality processed cheese,
• salt, pepper,
• lemon juice,
• nutmeg,
• additionally, puff pastry pea puffs,
• optional: approx. 120 millilitres of double cream

Method of preparation:                  

1. Wash the leeks thoroughly, as they might contain some sand. Then, cut them into thin rings. Peel and chop the onion. Sauté both vegetables in a bit of heated butter.
2. Start heating the broth and add the sautéed vegetables to it. Also, add the peeled and diced potatoes. Cook for half an hour.
3. After this time, add the processed cheese to the soup. Cook until it melts, then remove the pot from the heat.
4. Blend the entire mixture using a hand blender. Season to taste with salt, pepper, lemon juice, and nutmeg. You can also add a bit of double cream and blend once again.
5. Serve the leek cream soup warm with puff pastry pea puffs. Enjoy your meal!