Cheese soup with leek and potatoes

Ingredients for Cheese soup with leek and potatoes

Instructions for Cheese soup with leek and potatoes

To prepare the Cheese soup with leek and potatoes recipe, please follow these instructions:

Cut the potatoes into small cubes (they must not boil for long)
and cook them in boullionen to tender.
Cool slightly and blend fries in hønseboullionen.
Add the cheese and cook the soup on low heat so cheese melts.
Inserts porrene into thin rings and add to the soup and cook for around five minutes make sure to stir in the meanwhile because it easily burn on when the cheese has come in. Taste the soup with salt and pepper and nutmeg.

Served with fluté