Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1/2 small leek
• 500 g carrots
• 250 g potatoes
• 800 ml vegetable or poultry broth
• 150 g camembert or brie cheese
• 80 ml heavy cream 30%*

Preparation

1. Put a tablespoon of butter and a tablespoon of olive oil in a pot, add diced onion and stirring occasionally fry on low heat for about 2 minutes.
2. Now gradually add the rest of the vegetables, stirring occasionally and frying everything for a total of about 10 minutes.
3. First add garlic cut into slices and after a moment cleaned and cut into slices leek.
4. Then peeled and cut into thin slices carrot and peeled and diced potatoes. In the meantime season the vegetables with salt and pepper.
5. Pour hot broth and bring to boil, cover with a lid and cook for about 15 minutes until vegetables are tender.
6. Add cheese cut into pieces and blend the soup into cream, preferably in a standing blender beaker. At the end of blending add sour cream.