Recipes
Cooking time
0:10m
Ingredients
Cheese Soup Top'n Taste
Cheese topping

Boiled potatoes

Vegetable broth or water

Leek (white part)

Cream 33%

Salad leaves

Butter

Parmesan

French-fried onion

Microgreens for garnish
100 gr

200 gr

350 gr

60 gr

80 gr

2 bouquets

30 gr

40 gr

20 gr
Follow easy steps
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..
Made on
Tilda