Würzige Cremige Lauchcremesuppe (Spicy Creamy Leek Soup)

Instructions

1. Cut the leeks into half rings. Use all the white and light green parts.
2. Peel the potatoes and cut them into 2 to 3 cm pieces.
3. Add the olive oil and leeks to a large soup pot over medium heat. Cook the leeks for a few minutes, stirring occasionally.
4. Add water, the shredded potatoes and stock powder. Bring to a boil, then simmer for 10 minutes.
5. Add the cream, nutmeg and cayenne pepper and puree. Season with salt and pepper, then garnish with parsley.