Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, roughly chop the onion, roughly chop the garlic, thinly slice the leek and roughly chop the carrot

Add the cut vegetables into the hot fry pan, mix every 1 to 2 minutes so everything evenly sautes

While the vegetables are cooking, cut the potato (peeled) into small bite-sized pieces

After 6 to 7 minutes and the vegetables are lightly sauteed, add in the chopped potato, sweet smoked Spanish paprika, dried thyme and season with sea salt & black pepper, mix together, then add in enough water to just barely cover the ingredients, I added 1 1/2 cups (360 ml), then turn it up to a high heat

Once the potatoes are just cooked through, between 10 to 15 minutes, add in the frozen peas, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 5 to 7 minutes or until the peas are just tender, then remove from the heat

After about 5 minutes and the ingredients have slightly cooled, transfer everything into a tall plastic cylinder, using a hand held blender blend the ingredients until you get a smooth puree, you can also use a food processor, stand up blender or even a nutribullet

Heat the same fry pan with a medium heat and add in the puree, then slowly whisk in between 1/2 cup to 1 cup (120 ml to 240 ml) water or until you get a creamy soup, taste to ensure your seasonings are right on the money

Transfer into shallow bowls, top off with a dollop of Greek yogurt (optional) and garnish with some peas, enjoy!