Creamy cheese leek soup with potatoes and melted cheese

Creamy cheese leek soup with potatoes and melted cheese

The creamy cheese leek soup with potatoes is tasty and easy to prepare. Especially in the cold season, this wonderfully delicious leek soup is perfect.

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  • 600 g potatoes
  • 200 g onions
  • 200 g leeks
  • 20 g butter
  • 100 ml processed cheese
  • 1 pinch nutmeg
  • salt, to taste
  • pepper, to taste


  1. Peel the onions and finely chop them along with the leeks.
  2. Fry them in a saucepan with butter until the onions are soft.
  3. Add salt, pepper and a pinch of nutmeg, if you like.
  4. Peel the potatoes and cut them into small cubes.
  5. Put the potatoes in the pot.
  6. Cover with water and cook until tender over medium heat.
  7. Refine the leek soup with melted cheese.
  8. Pure the soup finely with a hand blender.
  9. If the cheese and leek soup is too thick, some cream or water can be added.
  10. Season the cheese leek soup with salt and serve with bread.


  • knife
  • cutting board
  • pot
  • wooden spoon
  • hand blender
  • spoon
  • instructions

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