Leek is mild and sweet in flavour therefore is appealing to toddlers. The potato thickens the soup and create a creamy texture. It is a perfect combo with cheese!
1 small red onion
1 cup chopped leek
1 tbs. cream cheese (I use Philadelphia)
1 tbs. extra virgin olive oil
½ tsp parsley, finely chopped
1 tsp grated pecorino cheese
In a small saucepan, put all the ingredients (washed and chopped) to boil on a medium heat.
After 20 minutes or so, the soup is ready to be pureed with a hand blender.
Add the cream cheese and the parsley to the soup.
Mix and serve with pecorino cheese.