Leek and potato soup

Babiche Martens

Ingredients

30 g	Butter
2	Leeks, sliced and washed to remove any grit, reserving some slices to garnish (Main)
2 medium	Potatoes, peeled and cubed (Main)
1	Onion, diced
1 stalk	Celery, diced
2	Garlic cloves
2	Bay leaves
2 tsp	Thyme leaves
1 loaf	Crusty bread
1 drizzle	Extra virgin olive oil

Directions

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 leaves 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.