Potato and Leek Soup

1 tablespoon oil

20 g butter

2 leeks

2 garlic chopped finely

1 kg potatoes chopped into small pieces

1 litre of vegetable stock

3 cups water

1 cup cream


Salt and Pepper

Heat together in a fry pan oil, butter, leeks and chopped garlic for at least 20 minutes until the leeks are soft.

Add potatoes, vegetable stock, water and cook for a further 30 minutes.

Remove when cool and place into a blender till the mixture is combined.

Place back into a pot for reheating and add salt and pepper, serve with cream and chives.