Leek, potato and savvy soup
I used a liquid vegetable stock available in pouches from Essential Cuisine. If making your own, ensure pale vegetables are used.
- Slice the leeks finely and wash well. Heat the oil in a heavy saucepan. Add the butter. When sizzling, add the leeks and onion and cook over low heat, until tender. Add the wine and simmer for five minutes.
- Add the stock, potatoes, garlic, salt and pepper. Cover and simmer for about 25 minutes, until the potatoes are soft.
- Remove from the heat. Puree until smooth, preferably with a hand-held blender. Just before serving, heat through and stir in the cream.
- May be garnished with a drizzle of avocado oil or chopped chives.