Leek and potato soup

1. Peel the potatoes and cut into small cubes. Wash the leek and cut into thin rings.
2. Bring the vegetable soup to the boil. Add the potatoes and leeks. Cover the soup and simmer for 15 minutes. The potatoes should be soft but should not disintegrate.
3. Using a hand blender blend the soup, parsley and Joya Crèmesse until smooth. Reheat if necessary, but do not boil.
4. Season with nutmeg, salt and pepper.

Tip: For a taste of summer, mix fresh basil into the soup instead of parsley.