Chop and fry the leek with butter.
Add diced boiled potatoes and slow-fry on medium heat for 5 minutes.
Put everything into a deep stewpan, add vegetable broth (water), cheese topping and boil on medium heat for 8 minutes.
Grind into cream with a blender.
Garnish the soup with grated parmesan, french-fried onion and microgreens..