Cheese soup straight from the Alps

ingrediencie

1 pk onion 1 pk leek 1 litre chicken stock 1 pinch nutmeg 1 clove garlic 150 g hard cheese 1 pk carrot 50 g butter 500 g potatoes boiled in skin to taste salt to taste ground black pepper a little bread croutons

step

1. In a saucepan, fry the finely chopped leeks, carrots and onions in hot butter. Fry the Vegetable Recipes, add the crushed garlic and chicken stock. Cook the Vegetable Recipes for about 15 minutes. 2. Meanwhile, grate the hard cheese and add half of it to the pot. Season the soup with salt, pepper, nutmeg and marjoram. 3. Put some of the mashed potatoes in bowls, pour the prepared soup over them, sprinkle with the remaining cheese and croutons.