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This recipe is created by Chef Adrian Richardson for Tefal in partnership with #GoodChefBadChef. #GCBC2021
In a large pot heat butter and olive oil.
Add leeks, carrots and celery for 10 minutes.
Add garlic and cook for 1 minute.
Add potatoes, broth, bouillon and all seasonings.
Cover and bring to the boil, then simmer for 30-40 minutes.
Remove bay leaves.
Hand blend soup until smooth.
Stir in lemon juice and half of the chopped parsley, reserving the rest to serve.
Serve with parsley, cheddar cheese and a drizzle of extra virgin olive oil.