Potato and leek soup is a nice classic, especially now in the spring time when new potatoes are available and also leek is in season. It can be a filling lunch, a starter or even a dinner in its own right as it's so filling.
10 new potatoes
1 clove of garlic
Chop the potatoes into smaller pieces and heat oil in a pan. Chop the onion, garlic and leeks and prepare the vegetable stock.
First fry the potato pieces for about 5 minutes at moderate heat and then add the onion, garlic and leeks. Fry them until they are slightly glazed and add the vegetable stock. Let simmer under the lid by occasionally stirring and season with pepper and salt. Add more vegetable stock if necessary.
When the potatoes are fully cooked, season with fresh parsley and puree the soup with a hand mixer. Serve hot.