Ingredients
- 3 medium Leeks, cleaned and chopped
- 10 cloves Garlic, peeled and chopped
- 4 medium Potatoes, peeled and diced
- 800ml Vegetable Stock
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Method
- In a large pot, heat the olive oil over medium heat.
- Add the leeks and garlic, and sauté until softened, about 5 minutes.
- Add the potatoes and vegetable stock to the pot.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
- Season with salt and black pepper to taste.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Serve hot, garnished with fresh herbs if desired.
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