Peel and finely slice the onion and garlic. Chop the potato and leek into small bite-sized pieces, ensuring to use the full length of the leek including the green tops as they taste fab and will give the soup that lovely light green colour.
Pour 2 tablespoons of oil to a large saucepan over a medium heat. Once it heats up, add the onion and garlic and cook for 3 minutes, stirring regularly.
Next, add the potato and leek to the pan along with the salt, and sweat them down for 5 minutes (add bay leaf now if using).
Now, add the veg stock and the black pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook till the potato is nice and soft, approx. 15 minutes.
Remove from the heat and blend till smooth. Goes nice with a squeeze of lemon over each serving. Enjoy 🙂
