Peel and cut the potatoes: Peel 10 oz potatoes. Half each potato, cut each half into 3-4 fingers, and cut each finger into cubes.

Cut the leek: Cut 1 leek (the white part only, the green part is optional) into chunks and measure out 4 oz.

Mince the garlic: Slice the root off of 3 cloves of garlic, press each one down with a knife, and peel. Mince them and measure out 1 tbsp.

Chop the scallion: Thinly slice 1 scallion (the green part only) and measure out 2 tbsp. The whites can be sliced and added to the cut leek as well.

Cut the bread: Lay a baguette down and cut about 1/3 of its length. Put the rest away, slice it however you want, then measure out 1 oz.

Heat the oil, cook the leek and garlic: Heat 1 tbsp olive oil in a pot over medium heat, for about 30 seconds. Add 4 oz leek and 1 tbsp garlic and sauté for 2 minutes or until the leeks soften.

Cook the potatoes and season them: Add 10 oz cubed potatoes, 1/4 tsp paprika, 1/4 tsp salt, 1/4 tsp ground black pepper and stir to cook for 2 minutes.

Add stock and simmer: Pour in 1 cup chicken broth and 1 cup milk and simmer on medium heat for 20 minutes.

Stir in cream: Turn off the heat and stir in 2 tbsp heavy cream.

Blend the soup: Blend the soup with an immersion blender. You can use your regular blender but work in small batches to make sure no soup spills out.

Air-fry the bread: Add 1 oz baguette to the air fryer and cook for 350°F.

Ladle soup into bowls, garnish and enjoy: Sprinkle 2 tbsp chopped scallion on top of each bowl.