Leek and Potato Soup

• 2 tbsp butter
• 2 tbsp extra virgin olive oil
• 2 large leeks, well cleaned and sliced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 2 potatoes, peeled and diced
• 4 cups water
• 2 tsp vegetable stock powder
• 1 tsp salt
• 1 tsp pepper
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp dried rosemary
• ½ tsp dried parsley
• 2 bay leaves
• ½ tbsp fresh lemon juice
• To serve
• ½ bunch fresh parsley, finely chopped
• 100g cheddar cheese, grated
• Extra virgin olive oil

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This recipe is created by Chef Adrian Richardson for Tefal in partnership with Good Chef Bad Chef.

1. In a large pot heat butter and olive oil. 2. Add leeks, carrots and celery for 10 minutes. 3. Add garlic and cook for 1 minute. 4. Add potatoes, broth, bouillon and all seasonings. 5. Cover and bring to the boil, then simmer for 30-40 minutes. 6. Remove bay leaves. 7. Hand blend soup until smooth. 8. Stir in lemon juice and half of the chopped parsley, reserving the rest to serve. 9. Serve with parsley, cheddar cheese and a drizzle of extra virgin olive oil.