Potato and Leek Soup with Cheese

Ingredients

• 2 stalks leeks
• 500 g mostly waxy potatoes
• 3 tbsp olive oil
• 750 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 1 small bouquet garni
• 50 g Parmesan

Instructions

1. 1.

   Clean, slice, and wash the leeks. Cut the white part into thin rings and the green into bite‑size strips.

2. 2.

   Peel, rinse, and dice the potatoes into 2 cm cubes.

3. 3.

   Heat oil in a pot and sauté the leek whites over low heat for 3–4 minutes until translucent.

4. 4.

   Add the potato cubes, continue to sauté, then deglaze with broth. Season with salt, pepper, add bouquet garni, and simmer gently for 15 minutes.

5. 5.

   Stir in the leek greens, cook another 15–20 minutes on low heat until potatoes are tender. Taste before serving.

6. 6.

   Grate parmesan into shavings. Ladle soup into preheated bowls and sprinkle each portion with parmesan.