• 30g butter
  • 2 garlic cloves , large, finely minced
  • 3 leeks, sliced thinly
  • 2 lb potatoes (Russet/Maris Piper), peeled a diced into 2.5cm cubes
  • 1.5 litre chicken or vegetable stock
  • 185 ml double cream, (or milk)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • chives, to garnish


  • Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
  • Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat.
  • Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until smooth. Do not over puree. You can save some potatoes to garnish.
  • Add salt and pepper, then stir through cream.
  • Drizzled with cream and sprinkled with chives.
  • Serve with Island Baker crunchy baguette.