1 tablespoon olive oil
Large knob of butter
1 onion – peeled and roughly chopped
1 leek – finely sliced
2 cloves garlic – roughly chopped
3 medium potatoes – peeled and diced
3 medium courgettes – diced
3-4 tablespoons Cream cheese (Philadelphia or Mascarpone) or natural Greek yogurt
snipped chives to garnish
Heat the oil and butter in a large saucepan. When the butter has melted add the onion, leek and garlic. Fry gently for about 5-7 minutes till softened then add the potato and cook for 10 minutes over a low heat. Add courgettes and enough stock to just cover the vegetables. The courgettes will release more water as they cook. Bring everything to the boil then simmer for a further 20 minutes or so until the potatoes are nice and soft.
Place the contents in a food processor or blender. Add the cream cheese or Greek yogurt and whiz until all the lumps have gone.
Transfer back to a saucepan, add salt and freshly ground black pepper to taste. Heat and serve topped with warm bread and a few snipped chives.