Potato leek stew with ham and cheese

Name: potato leek stew with ham and cheese
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Dutch
Ingredients: 1 bag minicrills 450 g; liter chicken bouillon from tablet; 1 el butter; 1 bag leeks 300 g; 100 ml cream culinary pack of a 200 ml; 2 x 75 g ham in strips; 100 g cheese mild in small blocks; 1 el basil or fine herbs (frozen)

A tasty Dutch recipe. The main course contains the following ingredients: meat, mini-jars (450 g), chicken broth (from tablet), butter, ready-to-eat leeks (300 g), cream culinary (pack of a 200 ml), ham (in strips), Zaanland cheese mild (in small cubes) and basil (or fine herbs (frozen)).

Ingredients

Directions

Boil the broth in broth for 7 minutes and then drain.
Heat butter in casserole and stir-fry for 3 minutes.
Infuse the potatoes, 100 ml of cooking fluid, cream and ham.
Fully warm for 2 min.
Season with salt and pepper.
Stir cheese and frozen herbs through ragout and briefly heat until cheese begins to melt.
Spread the ragout over two deep plates..

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Nutrition

690Calories

Sodium6% DV148mg

Fat58% DV38g

Protein70% DV35g

Carbs17% DV52g

Fiber48% DV12g

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