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.