Potato and Leek Soup

400g potatoes, cubed
1 tbsp butter
2 cloves garlic, chopped
2 stalks leek

(a)
1 tbsp parsley, finely chopped
1 tbsp fresh oregano, chopped
1 bay leaf

650ml chicken stock
150ml whipping cream
70g grated cheese

Seasoning
Salt and pepper to taste

Trim the leeks and use only the white portion. Slice thinly.

Melt butter in a non-stick saucepan and fry garlic until fragrant. Add leeks and fry for another 1-2 minutes until soft. Add potatoes and ingredients (A).

Pour in chicken stock and bring to a boil. Reduce the heat and simmer for 25-30 minutes. Season to taste.

Remove from the heat and set aside to cool. Discard Bay leaf and transfer mixture to a food processor. Process until smooth in batches.

Transfer pureed mixture to a saucepan and ad cream. Reheat gently for a while.

Remove from the heat and add cheese. Stir to mix before dishing out into individual serving bowls to serve immediately.