Cream of leek and zucchini soup

Cut the green stems and roots of the leeks and cut them into thin slices. We also cut the potatoes and zucchini.

In a pot put a little oil and salt and cook the leek over medium heat, stirring occasionally for about 5 minutes.

Add the potatoes and cook for another 5 minutes. Add the zucchini and cook for 5 minutes.

Turn up the heat and add the wine. When it evaporates, add salt and water. Let it cook for 15-20 minutes.

Add the cheese and pass it all through the mixer.