Clean, wash and cut the leek into rings. Peel, wash and chop the potatoes. Put both in a large pot with 1.5 litres of water. Bring to the boil covered and stir in the vegetable paste. Let simmer for 40-45 minutes. Cut salmon into strips.
Puree the soup. Stir in cream, except 4 tablespoons. Season soup with red wine, salt and pepper. Pour into soup bowls or plates. Garnish with remaining cream, salmon and marjoram