Instructions

Peel off the outer leaves of the leek and cut off the root.

Then, wash the leek and slice it into thin rings.

Peel and chop the potato into small pieces.

Peel and chop the carrot. In a saucepan, add water and the chopped vegetables.

Cook the vegetables over medium heat for 15-20 minutes until they become tender.

Blend the cooked vegetables into a puree using a food processor or blender.

If the soup is too thick, you can add a little more water.

As a final step, add the olive oil.