2-3 medium leeks – sliced
Large knob butter
2-3 tablespoons olive oil
2 cloves garlic – roughly chopped
2 medium potatoes – diced
1 small celeriac – diced
100g cream cheese
Heat the oil in a large pan, then add the butter.
When the butter has melted add the leeks and fry for 5 minutes. Now add the garlic, potatoes and celeriac and fry for a further 10 minutes, stirring occasionally.
Pour in enough stock to cover the vegetables, bring to boil then simmer for 45 minutes.
Transfer the soup to a food processor with the cream cheese and whiz until smooth. Return to the pan, warm and season to taste before serving