Ready in 55 minutes:
(Preparation: 15 minutes, Cooking: 40 minutes)
50g (2 oz) butter
1 clove garlic, chopped
1 small onion, chopped
3 large leeks, chopped
3 medium potatoes, peeled and diced
900ml (1 1/2 pints) chicken stock
small handful chopped fresh parsley
Salt and freshly ground black pepper
1 vegetable stock cube
Melt the butter in a large saucepan on medium heat, and sauté garlic and onions for a few minutes stirring frequently.
Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bouquet garni and purée soup with a hand blender. Add cornflour to thicken the soup if it is too thin. Serve with buttered bread.
Since you are puréeing the soup, you can very roughly chop the leeks, onions and potatoes - don't waste your time getting them to be uniform in size!
Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.