Preparation
1. Preparation is everything
Wash the leek thoroughly and slice it into rings. Slice the Cabanossi as well.
Peel and dice the potatoes, carrots, and onion.
2. The flavor starts with the onion
Heat the butter in a large saucepan and sauté the diced onions until translucent. Now add the flour and stir briefly – this will ensure a wonderfully creamy soup later.
3. Now the pot comes to life
Deglaze with the vegetable stock, then add the prepared vegetables (potatoes, carrots, leeks). Simmer everything for about 10 minutes.
4. The grand finale
Now add the cream, Cabanossi, processed cheese, and parsley to the pot. Simmer gently for another 5 minutes, until the cheese is nicely melted and the soup becomes creamy.
5. Season & Enjoy
Season with salt and pepper – then serve immediately! Add a fresh piece of baguette, and you’re in soup heaven.
Conclusion
This soup is more than just a meal – it’s soul food deluxe. Spicy, creamy, filling, and with the subtle spiciness of the Cabanossi, a real highlight on the spoon.
Tip: It’s easy to prepare and tastes even better the next day!
ADVERTISEMENT
