For those mid winter ailments leek and potato soup is hearty and warming.
1 tbsp olive oil
2 leeks, sliced
½ onion, chopped
1 clove garlic peeled
3 cups chicken stock (preferably home made)
3 good sized Potatoes, peeled & diced
A good handful of spinach, chopped
½ cup cream
Salt & Pepper
Heat the butter and oil in a frypan till frothy, turn the heat down and add potatoes, onion, leeks, garlic and salt and pepper. Gently fry until soft and starting to turn golden. Add the chicken stock and bring to the boil. Add the spinach and turn down to a simmer for about 5 minutes. Stir in the cream.
Take off the heat and cool, blend to a puree. Reheat and serve, season to suit and garnish with chives.