Mustard soup with zucchini and leek

Cut the zucchini into small pieces.

Mix the soup in deep pan with the zucchini, potato wedges and leeks.

Bring to a boil over a high heat and simmer for 15-20 minutes on medium heat until the potatoes are tender.

Meanwhile, mix the sour cream with mustard and salt and pepper to taste.

Divide the soup over the deep plates and scoop each a good spoonful of sour cream.