Peel the potatoes, cut into quarters and soften in salted water.
In the meantime, sauté the onion in butter, add 1/4 of the leek. Put in a suitable bowl and mix well with parsley and feta, season. Form small balls from the mixture.
Drain the potatoes, return to the saucepan and steam briefly on the hot stove top. Then press through a press, stir in eggs, semolina and 1 tbsp. flour, season with salt, pepper and nutmeg. Form dumplings, fill them with cheese balls, close them well and cook them in boiling salted water for about 10 minutes.
In the meantime, melt 2 tablespoons of butter in a saucepan, stir in 2 tablespoons of flour and douse with vegetable soup. Let it boil while stirring continuously, add the whipped cream, briefly bubble lightly, stir in the remaining leek and season with salt, pepper and a pinch of nutmeg.
Serve the dumplings with the sauce and bring to the table.
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