1. dice the onion. Clean, rinse and halve the leek lengthwise. Repeatedly cut the halves into thirds lengthwise and cut into small pieces. Sauté both in hot sprouting oil.
2. Add 1 liter of water and whipping cream. Mix in the contents of the bag of mashed potatoes with a whisk. Let soup bubble up and season with meat pepper, soup, nutmeg and salt to taste.
3. sprinkle Parmesan cheese over the soup. Preparation time: about half an hour