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Export 6 ingredients for grocery delivery
Step 1
Sauté the onion in the oil until it becomes translucent, then add the garlic, and continue to cook for 3-4 minutes, until the raw garlic smell has gone.
Step 2
Add the leeks and potatoes, and give everything a good stir. Cover the pan, and allow everything to sweat for 10 minutes.
Step 3
Add the stock, stir again to make sure everything gets mixed together, replace the lid, and raise the heat under the pan to bring the soup to a boil.
Step 4
As soon as it starts boiling, turn the heat down, and allow the soup to simmer for around 30 minutes, or until all the vegetables are soft.
Step 5
When it's ready, remove the pan from the heat, and blend everything together, until smooth.
Step 6
Ladle into bowls, and finish with a grind of black pepper and a few snipped chives.
Step 7
This potato and leek soup will keep for up to three days in an airtight container in the fridge, or three months in the freezer.
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