1. Peel and dice/finely chop the onion and garlic. Cut the leek into rings and wash thoroughly, then drain. Set aside.

2. Heat up a large pot or Dutch oven with some oil and sauté the onions until soft and glossy. Remove the sausage meat from the casings, crumble and add to the pot. Cook with the onions until nicely browned – about 3-4 minutes. Add garlic and leek rings and continue cooking for a few minutes. Deglaze with the veggie broth and stir in the sour cream. Add oregano and season with nutmeg, salt, and pepper. Let the soup simmer for about 10 minutes.

3. Add the processed cheese/cheese spread to the pot and stir in. Cook for another 2-3 minutes. If the soup is too thin for you, you can mix some cornstarch with a little bit of water and add it to the soup to thicken it. Season the soup with some more salt and pepper if needed and serve with chopped parsley.