2 leeks, sliced and washed to remove any dirt, reserving some to garnish
2 medium potatoes, peeled and cubed
1 onion, diced
1 stick of celery, diced
2 cloves garlic
2 bay leaves
2 tsp thyme leaves
salt and freshly ground black pepper
extra virgin olive oil
crusty bread to serve
1 Heat a heavy-based saucepan and melt the butter. Add the vegetables, including the garlic, and stir over a gentle heat for 10 minutes or until the vegetables are soft.
2 Just cover with water, add the bay leaf and thyme then simmer until the potato is soft. Remove the bay leaves.
3 Season and puree until smooth. Fry the reserved leeks in extra virgin olive oil and top each serving, drizzling with the oil. Serve warm in warmed soup bowls with bread.By Amanda Laird Email Amanda