Potato Cream Soup

Ingredients

• 500 g starchy potatoes
• 1 stalk leeks
• 2 tbsp butter
• 600 ml chicken broth
• 200 ml whipping cream
• Salt
• nutmeg
• Pepper (freshly ground)
• 150 g Reblochon cheese

Instructions

1. 1.

   Peel, wash and dice the potatoes. Clean the leeks, slice into rings and rinse thoroughly.

2. 2.

   Heat butter in a pot, add potatoes and leeks, sauté briefly while stirring.

3. 3.

   Deglaze with broth, cover and simmer for about 20 minutes until potatoes are tender.

4. 4.

   Preheat oven to grill mode.

5. 5.

   Blend the soup in a blender, return to pot, add cream and bring to a gentle boil. Adjust thickness with more broth if needed; season with salt, nutmeg, and pepper.

6. 6.

   Divide soup into oven‑proof bowls or cups. Slice Reblochon cheese and arrange on top of each serving.

7. 7.

   Place the bowls under the grill until the cheese is golden brown and bubbly.

8. 8.

   Remove from oven carefully (use gloves for hot bowls) and serve immediately.