50g (2 oz) butter
1 clove garlic, chopped
1 small onion, chopped
3 large leeks, chopped
3 medium potatoes, peeled and diced
900ml (1 1/2 pints) chicken stock
Small handful chopped fresh parsley
1 bouquet garni
Salt and freshly ground black pepper
1 vegetable stock cube
Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.
Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bouquet garni and purée soup with a hand blender. Add cornflour to thicken the soup if it is too thin. Serve with buttered bread.
Tip: Since you are puréeing the soup, you can very roughly chop the leeks, onions and potatoes – don’t waste your time getting them to be uniform in size!