Creamy Leek & Potato Soup

2 leeks, trimmed, washed and sliced
40 g butter (or 2 tbsp olive oil)
2 cloves garlic, chopped
600 g potatoes, peeled and diced
1 litre vegetable stock
Salt and pepper
Splash of cream and chopped chives to serve (optional)

Melt the butter in a large pot over medium heat.

Add the leeks with a pinch of salt

Cook gently for 8-10 minutes until soft but not coloured.

Add the garlic and cook for 1 minute.

Add the potatoes and stock. Bring to the boil, then simmer for 20 minutes until the potatoes are tender.

Blend until smooth, or leave it chunky. Season to taste.

Finish with a swirl of cream and chopped chives. Freezes well.

Tip: blend in a small knob of butter at the end for extra silkiness.

Make it yours: stir in a handful of spinach or a wedge of blue cheese before blending, or scatter crispy leeks on top for crunch.

Serves 4 as a starter, or 2 as a hearty main with crusty bread. Keeps 3 days in the fridge — perfect for a cold Central Vic night.

In season now: leeks and potatoes are at their best straight from our Central Victorian growers this month.

Food Garden kitchen