Step 1

Wash and finely slice the leeks down to the root, adding them to a sieve once more to rinse well.Leeks can be very dirty, as sand/dirt gets stuck between the layers, so it’s important to wash them thoroughly after slicing away the tough dark green parts of the leek (which are very tough). Slicing it in half lengthwise to get between all the layers can help.

Step 2

Peel and chop the potatoes into 1-inch pieces, transferring them to a bowl of water as you go. Mince the garlic.

Step 3

Add butter and oil to a large, thick-bottomed saucepan or Dutch oven, and heat over medium heat until the butter has melted.

Step 4

Once hot, add the leek, garlic, thyme, bay leaf, and some salt and pepper. Sauté for 2-3 minutes to soften the leek.If you want to add more flavor, sauté the leek for longer, until it starts to lightly brown/ caramelize, only adding the garlic in the last minute to avoid burning it.

Step 5

Add the potatoes and vegetable stock and bring the mixture to a boil. Then, reduce the heat to a simmer, cover with a lid, and cook for around 15-20 minutes, or until the potatoes are tender.

Step 6

Remove the bay leaf.

Step 7

Use an immersion blender (directly in the pan) or regular blender/food processor to carefully puree the potato soup until smooth and creamy or your desired consistency.When using a stand blender, make sure not to overfill the jug (work in batches), and use a clean kitchen towel to hold the lid down as you blend, pausing to lift it and allow steam to escape. If it has a chute, leave it open.

Step 8

Once blended, add the cream to the soup and stir it in over low heat until thoroughly combined. Give the soup a last taste and adjust the seasonings to your liking. Serve and enjoy!

Step 9

Store: Allow the soup to cool and then store it in an airtight container in the fridge for 4-5 days. It tastes even better on day two!Freeze: It's best to freeze this soup without the dairy. Freeze it within freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for 3 months. Allow it to thaw overnight in the refrigerator before reheating, adding the dairy in right at the end to avoid curdling.Reheat: Use either the stovetop (over medium heat) or microwave (2-3 minutes, stirring halfway). If you're reheating soup with dairy, do so gently to avoid curdling. Add more stock if necessary.