1 large leek
4 cloves garlic
500 ml vege stock
Large bunch parsley, finely chopped.
Wash and chop potatoes. Boil until just soft enough to eat. Drain.
Meanwhile, rinse leek and chop finely. Fry white part for 5 minutes. Add green part. Add garlic. Keep frying until soft but not disintegrated. Add potatoes. Cover in stock. Bring to the boil. When potatoes are soft, turn off heat and get out a potato masher to roughly mash up the soup so that there are some chunks of potato but also a generally creamy potato broth. Serve with lemon and parsley and salt and pepper and a drizzle of quality olive oil.
This sounds like it’s too simple to be good, but it’s actually really good.