Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion
• 1 leek
• 1 carrot
• 1 tablespoon butter
• 3 potatoes
• 1 broccoli
• 1.5 liters vegetable or chicken broth or stock
• 1 bay leaf and allspice
• 1/3 cup cream 18% for soups and sauces from a carton or 1/4 cup cream 30%
• 100 g melted cheese
• chives and optionally basil

Preparation

1. In a pot on olive oil, sauté the diced onion until translucent. Cut off the green leek leaves. Rinse the white and light green part thoroughly, cut lengthwise into 4 parts, then crosswise into slices. Add to the onion, salt, and fry, stirring occasionally, for about 3 minutes.
2. Add the peeled and grated carrot and, stirring, fry for about 2 minutes. Add butter and the peeled and diced potatoes and fry again for 2 minutes, stirring occasionally.
3. Pour in hot broth, add bay leaf and allspice, bring to a boil. Cover and cook for about 10-15 minutes until the vegetables are soft.
4. Rinse the broccoli, cut off the florets, slice the nice and green stems. Add the broccoli to the soup, reduce heat, and cook for about 5 minutes uncovered until the broccoli is tender.
5. At the end, add the crumbled melted cheese and stir until it dissolves. Season the soup with cream, added gradually.
6. Sprinkle the soup with chives and optionally chopped basil. Can be served, for example, with bread.