Recipe Detail

Preparation: 10 mins | Cooking: 30 mins | Serves: 4–6

2 tbsp olive oil

1 tbsp butter

2 large leeks, white and pale green parts only, washed and sliced

2 garlic cloves, crushed

750g potatoes (such as Sebago or Desiree), peeled and chopped

4 cups vegetable or chicken stock

1 cup milk or cream (optional, for extra creaminess)

Salt and pepper, to taste

Chopped chives, parsley or spring onion, to serve

Crusty bread, to serve

STEP 1:  Cut off the dark green tops and root ends. Slice the white and pale green parts in half lengthways, rinse well to remove any grit, then slice finely.

STEP 2: Heat olive oil and butter in a large pot over medium heat. Add the leeks and cook gently for 6–8 minutes until soft and fragrant, but not browned. Stir in the garlic and cook for 1 more minute.

STEP 3:  Add chopped potatoes to the pot and pour in the stock. Bring to the boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.

STEP 4 –Remove pot from heat and allow to cool slightly. Use a stick blender to puree the soup until smooth. (Or carefully transfer in batches to a blender.)

STEP 5: Return soup to low heat and stir in the milk or cream, if using. Season with salt and pepper to taste. Heat gently until warmed through – don’t boil. Ladle soup into bowls and top with chopped herbs or spring onion. Serve with crusty bread for dunking.

TIP: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.