Leek and potato soup

• 2
  large leeks
• 4
  cloves garlic
• 1
  head of celery (optional)
• 10
  new or fingerling potatoes
• 1
  can white beans (optional)
• 1/2
  cup heavy cream-ish
• 2
  cups vegetable stock
• chopped herbs (parsley, chives, etc), chili oil or chili flakes to serve

Instructions

1. 1
   Wash and cut leeks, cook on low-medium heat with butter, olive oil, salt and pepper. Add some roughly chopped garlic and celery. Cook until softened, not browned although a little brown is OK. Option to bloom some red pepper flakes in with the vegetables.
2. 2
   Add rough chopped potatoes to the pot with 2 cups and stock and 1 more cup of hot water or as much as necessary cover the veg. Simmer with top on for ~15 minutes.
3. 3
   Add drained beans to the pot and check potatoes, they shuold be easy to fork but not falling apart. Simmer 5 minutes more.
4. 4
   Turn off the heat and immersion blend (or mash then blend) soup. Mix in cream and salt and pepper to taste.
5. 5
   Serve with buttered, crusty bread. Nice with a drizzle of olive, salt and pepper or chopped herbs or chili oil on a rainy day.

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