Leek cream soup

 Leek cream soup consists of 4 ingredients: leek, potato, vegetable broth and processed cheese.

The important thing here is that you have to unpack the processed cheese beforehand, because processed cheese usually ends up in corners or individually sealed packages. First of all, the more processed cheese, the creamier it is. So you should buy at least 1 to 2 packs (100 g each) that you have to open carefully. It takes forever if you are trembling a lot, so you should do this a few hours beforehand, otherwise it will put you under stress.

You start to heat a vegetable stock or water, in which you then add one or two stock cubes. Meanwhile you cut the leek (wear butcher's gloves again). Doesn't matter if the sections are different. If you are too big you have to cook longer.

Then add the sliced ​​leek to the boiling broth (always transport to the pot in a plastic container) and continue cooking on medium heat.

 Then peel a giant potato or two. The important thing here is that if you are trembling so much that you need 2 hands to put a key in the keyhole, it is good to peel only the largest potatoes, because then you have more control. You should always peel cold potatoes, because peeling the skin off a jacket potato is an impossibility if you tremble.

After peeling the potatoes, cut them into small cubes. Kitchen gadgets often help. Put the chopped potatoes in the soup and wait until they are done. Always have a wide and deep spoon ready to try, as narrow spoon will not work.

When the time comes, add the processed cheese and season with salt and pepper. After 2 minutes it can be served.