Vegetable soup

Ingredients

• 3 tablespoons olive oil

• 2 tablespoons butter

• 3 cups leeks, chopped

• 1 lb yellow potatoes, peeled and diced

• 1 cup carrots, diced

• ½ cup garlic, diced

• 6 cups water

• 1 cup heavy cream

Seasoning:

• 1 tablespoon salt

• 1 teaspoon curry powder

• 1 teaspoon Italian seasoning

• ½ teaspoon black pepper

• 1 tablespoon Maggi chicken seasoning powder

Instructions

1. Sauté the vegetables
   In a large pot, heat the olive oil and butter over medium heat. Add the leeks, carrots, potatoes, and garlic. Cook for about 5–7 minutes, stirring occasionally, until slightly softened.

2. Add seasoning
   Stir in the salt, curry powder, Italian seasoning, black pepper, and Maggi chicken seasoning powder. Mix well so the vegetables are evenly coated.

3. Simmer
   Pour in 6 cups of water. Bring to a boil, then reduce heat and let it simmer for about 10 minutes, or until the vegetables are fully tender.

4. Add cream
   Stir in the heavy cream and mix well.

5. Blend the soup
   Use an immersion blender (or carefully transfer to a blender) and blend until smooth and creamy.

6. Thicken
   Cover the pot and let the soup sit for about 5 minutes to thicken.