Leek Cream Soup

Ingredients

• 400 g leeks
• 25 g butter
• 25 g flour
• 450 ml poultry stock
• 250 ml milk
• 100 g Cambozola cheese (without rind)
• 1 tbsp finely chopped dill
• Salt
• ground pepper

Instructions

1. 1.

   Clean, wash and slice the leeks thinly. In a saucepan melt the butter, then sauté the leeks for about 5 minutes.

2. 2.

   Dust with flour and continue cooking for another 2-3 minutes.

3. 3.

   Add the stock and milk, stir well, cover and simmer on low heat for about 15 minutes.

4. 4.

   Dice the cheese into small cubes, add it to the soup and let it melt slowly. Season the soup with dill, salt and pepper.

5. 5.

   Serve in preheated cups, sprinkled with croutons.