• 1 tbsp olive oil
• ½ potato, peeled and diced
• 1 garlic clove, peeled and diced
• 1 leek, diced
• ½ a diced onion
• 500ml vegetable stock
• 55ml double cream
• salt and freshly ground black pepper

1. Heat the oil in a saucepan and fry the potato, onion and garlic for 3-4 minutes, to soften.
2. Add the leeks and cook for a further few minutes.
3. Stir in the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender.
4. Using a hand blender, blend the soup until smooth and season to taste.

Recipe by Lloyd Henry (Cegin Mr Henry).

Instagram: @CeginMrHenry

Twitter: @CeginMrHenry