Sauté the potatoes, leek and onions in the vegetable cream (e.g. vegetable fat). Pour in the clear soup and let the whole thing bubble up briefly and cook on medium heat for about 20 minutes. Blend the soup in a hand mixer or with a hand blender and add the processed cheese. Heat up repeatedly while stirring! Season to taste with salt and freshly ground pepper. Cut salmon into strips. Arrange the cheese and leek soup in plates, place 1 tbsp. crème fraîche in the center and add the salmon strips.
Garnish with dill.
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