Potato and Leek Soup

Heat a heavy based saucepan over a medium-high heat and add one to two tablespoons of olive oil plus the onion, celery and leek. Cook for 5-6 minutes, stirring often.

Add potatoes and garlic and cook for another 3-4 minutes.

Add enough stock to just cover the veggies plus a little salt and pepper and bring to the boil.

Reduce heat and simmer for 15 minutes or until potatoes are tender.

Remove from the heat, puree soup using a food processor or stick blender. Enjoy!