Vegetarian German Cheese Soup (Vegetarische Käsesuppe)

• 30 g Butter
• 2 medium Leek
• 500 g Yukon Gold potato
• 900 ml Vegetable stock
• 2 tbsp Cornflour
• 60 ml Water
• 200 g Cheddar cheese
• 120 ml Double cream
• ¼ tsp Ground nutmeg
• ½ tsp Black pepper
• 1 tsp Fine sea salt
• 10 g Fresh chives

1. Trim the leeks, slice lengthways, then rinse well to remove any grit; slice thinly. Peel the potatoes and cut into small, even cubes. Grate the cheddar and set aside.
2. Melt the butter in a large pot over a medium heat. Add the leeks with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened but not browned.
3. Add the potatoes and vegetable stock, then bring to a gentle simmer. Cook for 12 to 15 minutes, until the potatoes are tender when pierced with a knife.
4. Whisk the cornflour with the water until smooth. Stir it into the simmering soup and cook for 2 to 3 minutes, stirring, until lightly thickened and glossy.
5. Turn the heat to low and stir in the cheddar a handful at a time until melted and smooth. Stir in the double cream, then season with nutmeg, black pepper and the remaining salt. Warm gently for 2 minutes, without boiling.
6. Finely snip the chives. Ladle the soup into bowls and scatter the chives over the top. Serve hot.

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