Creamy Potato Soup
Peel, rinse and dice the potatoes. Rinse the leek and cut into rings. Melt the butter in a saucepan. Saute the potatoes and leek, stirring briefly. Deglaze with the broth and simmer for about 20 minutes, until the potatoes are soft.
Preheat the oven to the "grilling" setting.
Puree the soup in a blender and add the cream. Bring to a boil. Allow to simmer, adding broth if necessary. Season with salt, pepper and nutmeg. Pour the soup in ovenproof soup bowls. Cut the cheese into slices and distribute among the soup bowls. Cook in the oven until golden brown.
Remove the oven (Caution: the soup bowls will be hot!) and serve.