Heat through and serve. Switch the cream for low-fat crème fraîche to make this soup a bit lighter. This leek and potato soup will keep in the fridge for up to three days, but it also freezes ...
Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 ... To serve, pour the soup into a warm bowl and garnish with the spinach leaves.