Leek and potato soup
Photo by Babiche Martens
- Heat a heavy-based saucepan and melt the butter. Add the vegetables, including the garlic, and stir over a gentle heat for 10 minutes or until the vegetables are soft.
- Just cover with water, add the bay leaves and thyme then simmer until the potato is soft. Remove the bay leaves.
- Season and puree until smooth. Fry the reserved leeks in extra virgin olive oil and top each serving, drizzling with the oil. Serve warm in warmed soup bowls with bread.