Start making the potato and leek soup by cleaning the leeks. Leeks hide their dirt well so a good way of ensuring they are clean is to is cut off and discard the root and tip. Then cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any dirt that’s tucked inside

Once the leeks are clean, roughly chop them.

In a large pot, melt the butter and add the chopped leeks and garlic.

Cook until the leeks are soft.

Then add the potatoes, chicken stock, bay leaves and thyme.

Bring the soup mixture to a boil and then reduce the heat and simmer until the potatoes are cooked.

Remove the bay leaves and leave the leek and potato soup to cool. Once the soup is cool either use an immersion blender or a regular blender and puree the vegetables.