Potato soup with cheese

If you don't like blue cheese, replace it with another soft cheese or processed cheese.

Ingredients

• leeks - 2 large stalks
• potatoes - 1 kg
• yellow sweet pepper - 1 pc.
• thyme - 2 sprigs
• blue cheese - 150 g
• allspice - 3 peas
• salt to taste
• ghee butter - 2 tbsp. l.
• ground paprika - a pinch
• fat cream - 200 ml
• vegetable broth - 1 l
• bay leaf - 1 piece
• freshly ground white pepper - to taste

Directions

1. Cut the white part of the leek stalks in half lengthwise, rinse from the sand, dry, finely chop (the green part is not needed here).
2. Peel the potatoes, cut into medium cubes. Remove the core and stalk from sweet pepper, finely chop the pulp. Remove the thyme leaves from the stems (save the stems). Crumble the cheese.
3. Heat the oil in a saucepan with a thick bottom, put the leek, cook over low heat, stirring occasionally, for 5–7 minutes. Add pepper, cook for 5 minutes. Add potatoes, stems and half of thyme leaves, bay leaf, allspice, cook for 3 minutes. Pour in cold broth, bring to a boil, cook over medium heat for 30 minutes.
4. Remove bay leaves and thyme stalks, beat soup with a blender until smooth. Add cream, half of the cheese, paprika, salt and white pepper to taste, beat again, heat to a boil.
5. Remove from heat, pour into preheated bowls, sprinkle with remaining cheese and thyme, serve immediately.