Method
Heat the olive oil and sweat the chopped onions, garlic and leeks. Don’t brown them.
Dice the potatoes and add them with the stock. Simmer gently until the potatoes are done
Blend it to a fine purée, add the cream and stir. Serve straight away or chill in the fridge
Ingredients
- 2 tblsp olive oil
- 2 onions
- 2 leeks
- 2 cloves of garlic
- 2 potatoes
- 2 pints of veg or chicken stock
- Cream to taste
