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REMOVE the outer leaves and the ends of the leek and chop the leeks into chunks. If you like, you can set a bit of finely slices leek aside for garnish. RINSE the leek well and set aside.
PEEL and coarsely chop the shallot and garlic cloves. PEEL the potatoes and divide them into small pieces, if the pieces are too large it will take too much time before they're done.
HEAT a knob of butter in a large pan and sauté the shallot and garlic for a few minutes. ADD the rinsed leek and potato pieces and sauté about 5 minutes more.
POUR in the vegetable stock along with the bay leaf and bring to a boil. Turn down the heat and let it simmer for about 10 minutes. REMOVE the bay leaf and use a (immersion) blender to create a smooth soup.
Meanwhile heat about 100 ml cream in a small sauce pan and stir in a small handful of grated cheese and some pepper.
SEASON the soup with pepper and salt and SERVE with the cheesy cream and finely slices leek and/or croutons. Enjoy!