Prepare the Mushroom Soup: In a large pot over medium heat, add a drizzle of sunflower or olive oil and sauté the leek, onion, garlic, and celery until softened.

Add the sliced mushrooms and thyme, and cook until the mushrooms are tender and have released their moisture.

Add the potatoes, salt, and black pepper. Pour in the vegetable broth, cover with a lid, and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.

Stir in the processed cheese until melted and smooth. Blend with an immersion blender for a creamier texture if desired.

Garnish with fresh parsley and dill before serving.

Prepare the Herb Toasts: Preheat oven to 180°C (350°F). Place bread slices on a baking sheet, brush with sunflower oil, and sprinkle with salt and parsley.

Bake for 10 minutes or until golden and crispy. Set aside.

Prepare the Cucumber Yogurt Dip: Place sliced cucumbers in a bowl, sprinkle with salt, and let rest for 10 minutes. This will draw out excess moisture.

Squeeze the cucumber slices to remove the water, then add finely chopped onion, Greek yogurt (or sour cream), and dill. Mix well.

Serve as a refreshing side with the soup and herb toasts.