Leek & potato soup

Heat the butter in a large saucepan and sauté the leeks and garlic until very soft. Add the potatoes and stock to the saucepan and simmer for 30-40 minutes.

Remove from heat. When cooled, pour into a food processor or blender and blend until smooth. Season the soup with salt and ground white pepper.

Return to heat and heat gently until piping hot. Pour the soup into bowls to serve. Finish with a dollop of sour cream or crème fraiche and a sprinkle of diced streaky bacon (if using) and chopped chives.