Ingredients:
1 kg. potatoes
1 leek
1 l vegetable stock
1 tbsp. flour
50 gr. butter
3 tbsp. olive oil
2 tbsp. cottage cream cheese
Salt
1/2 bunch of parsley

Preparation and serving:
Peel and dice the potatoes. Slice the leek and stew in butter together with the potatoes. Add the vegetable stock and boil 20 min. When it's ready - puree the soup. Mix and stir together the cheese and the flour, then add it slowly to the soup stirring continuously.
Serve sprinkled with fine chopped parsley and offer crutons.

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