Directions

1. Prepare: Dice the onion and finely chop the garlic. Peel and dice the potatoes. Clean the leek, wash thoroughly and cut into rings.

2. Sauté: Sauté the diced onion and garlic in olive oil until translucent.

3. Add the potatoes: Add the diced potatoes and leek rings to the pan and sauté for a few minutes.

4. Deglaze with stock: Deglaze with the stock, bring to the boil, then reduce the heat and simmer for about 20 minutes until the potatoes are soft.

5. Puree: Remove the soup from the heat and puree directly in the pan using a hand blender until a smooth consistency is achieved.

6. Flavour with salt and pepper and Stir in the cream.