1 tbsp olive oil
3 leeks, sliced
3 sticks of celery, sliced
2 medium sized potatoes, cubed
700ml chicken or vegetable stock (made with 2 stock cubes)
Salt and pepper to taste
Double cream for serving
Parsley for serving
Heat the oil in a large saucepan and melt butter. Sweat the celery and leeks until softened then add the potato, stock and seasoning.
Bring to the boil and simmer. Cover and cook for 20-30 minutes until vegetables are soft.
Whizz with a hand blender until smooth then serve.
Swirl a teaspoon of double cream on each serving and sprinkle with a little parsley.