1) Rinse the leek leaves Separate the tough dark green leaves from the lighter inside leaves.

2) Slice the lighter leek parts finely and rinse them again to remove any sand. Drain the leeks and up them aside.

3) Add half of the butter to a large pan. Place it over medium heat. Once melted, add the chopped garlic. Fry it gently for 3 minutes until fragrant.

4) Shred or chop the darker green leaves up roughly. Add them to the pan together with the bay leaves. Season with a good pinch of pepper and salt.

5) Stir well and cook the leeks for about 5 minutes. Then pour in the vegetable or chicken stock.

6) Bring it all to a rolling boil and then turn the heat down again. Put a lid on the soup pan and simmer the leek soup for about 25 to 30 minutes until the leeks are soft and tender. Then take the pan off the heat and mix or blend the leek soup well.

7) Strain the soup in a fine sieve over another pan.

8) Discard the green pulp that remains in the sieve.

9) Reheat the leek soup and add the rest of the sliced leeks you put aside.

10) Cook the leek soup over medium heat until the leeks are soft. Check the seasoning and add extra pepper or salt to taste if necessary. Then add half of the cream cheese and the rest of the unsalted butter and stir until it has fully dissolved. Transfer the leek soup into bowls. Garnish with a small tablespoon of cream cheese and a pinch of spicy paprika powder. Serve immediately.