Peel and dice the
potatoes. Wash the
leeks and cut them across the stem into rings. Reserve a few pieces of
leek for garnish. Heat the margarine in the pan and add the
potatoes and
leeks to the hot fat. Cook for a few minutes but do not allow to brown. Add the stock or water, bring to the boil and simmer for 15 minutes. Add the
peas, herbs and seasoning. Continue cooking for 30 minutes on a low heat. Remove the bouquet garni. Either liquidise the soup in a food processor or strain it. Reheat and stir in the cream. Serve into warmed, individual soup bowls and garnish with paprika and the reserved
leek rings.
