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.