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 portion

Ingredients

1 potato

1 carrot

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

Method

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.