Cheese and leek soup
The cheese and leek soup from the Vitavit® Premium pressure cooker is the perfect recipe for the colder months.
Thanks to the short cooking time, all vitamins are preserved, while processed cheese and nutmeg provide creamy warmth and a spicy taste.
25 minutes
Total Time
10 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| 3 | Potatoes (200 g) |
| 6 stalks | Leeks |
| 1 clove of garlic | |
| 1 liter | vegetable broth |
| 250 g | Processed cheese |
| Salt | |
| White pepper | |
| A little nutmeg | |
| 2 | Egg yolks |
| ¼ liter | Cream |
| ½ bunch | parsley |
| A few slices of white bread |
Instructions
Step 1 of 4:
Peel and dice the potatoes. Clean the leeks, cut into thick slices, and wash. Peel and finely dice the garlic.
Step 2 of 4:
Bring the vegetable broth to a boil. Add the diced potatoes, garlic, and leeks to the pressure cooker, season with salt, pepper, and nutmeg, and cook for 5 minutes with the lid closed.
Step 3 of 4:
Pour some soup into a cup. Whisk the eggs with it and stir into the soup along with the cream. Add the processed cheese. Heat until the cheese has melted, but do not let it boil again.
Step 4 of 4:
Remove the soup from the heat and optionally purée finely. Serve with chopped parsley and some white bread.
