Ingredients:

1 kilograms Desiree potatoes, peeled and cubed into quarters
50 grams salted butter
2 leeks (white part only) sliced
2 bay leaves
3-4 cloves of garlic, crushed
3 tablespoons fresh thyme leaves OR 1/3 cup roughly chopped flat leaf parsley
1 litre chicken or vegetable stock
300mls cooking cream
3 tablespoons extra virgin olive oil
1-2 teaspoons salt
1/2 teaspoon cracked black pepper

Method:

• Place a large heavy Bottom pot on medium low heat. Add olive oil, butter. When butter has melted add leeks, bay leaves and garlic and cook for 3-5 minutes until leek has slightly softened.
• Add potatoes, thyme/parsley, and stock. Season with salt and pepper and bring up to a gentle boil. Lower heat to low and simmer for approximately 20minutes or until potatoes have cooked through.
• Remove bay leaves from the soup and add in cream. Blitz until smooth in either a blender or use an emulsifier/stick blender.

Tips & Substitutions:

• Serve with garlic bread, cheese and herb bread, patzzizi.
• Pan fried cubed pancetta also tastes amazing with this soup.
• Cream can be substituted with coconut cream for a non dairy option.

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