This is a very simple one. A bit heavy on the Garlic, but that's to my tastes. If you're not as keen, halve the amount.

Recipe (serves 5-6)

600g Potatoes, peeled and cut into 1" cubes
4 Medium sized Leeks, sliced (around 300g)
1 Bulb of Garlic, peeled and minced
4tbsp Oil (used Rapeseed)
1.25L Vegetable Stock
Salt and Pepper to taste
(*optionally 100ml Cream to finish)

1. Heat up the Oil in a large pan (about 2L capacity) on medium heat. Add the Potatoes and Leeks and gently cook them out for about 10-15 minutes.

2. Add the Garlic and cook for another couple of minutes until the Garlic is plenty fragrant, then add the Vegetable Stock.

3. Bring the broth to a simmer and let it cook for another 15-20 minutes, until the Potatoes are falling apart. Then remove from the heat and let it cool for ten minutes.

4. Blend the Soup until very smooth and add Salt and Pepper to taste. *Optionally, blend in about 100ml of Cream to make it smoother and creamy.

5. Garnish with some finely chopped Parsley or fried Leeks and serve.