Soup with broad beans  (10 l)

Ingredients:
5 kg  potatoes
4 kg  frozen broad beans
6 pcs  leek (white parts)
1 kg  smoked bacon
10 pcs  processed cheese
6 portions  cream
a portion of chicken meat for stock
8 pcs  beef stock cubes
soup vegetables
500 g  butter
500 g  onion
500 g  ham
pumpkin seeds
seasoning: salt, pepper, marjoram, nutmeg

Preparation:
Cook the stock.
Cook broad beans and remove the peels.
Wash leeks and onions, peel them and cut into small pieces, then fry until transparent.
Peel potatoes and cut them into small cubes.
Add potatoes, fried leeks and onions and half of the broad beans to the clear stock. Cook it. 
Add cheese and cream, then blend it.
Fry the rest of broad beans and bacon. Add it to the ready soup and season it.
Serve garnished with roasted pumpkin seeds or sunflower seeds.