saucepan and stick or kitchen blender

3 leeks
1 onion
2 garlic cloves
3 tbsp olive oil
700ml stock or water
2 tbsp FREEE Potato Flour
4 tbsp water
salt and pepper, for seasoning

1. Remove one green leek stalk and set it aside for decorating the cooked soup.
2. Slice the white part of the leeks into rounds and finely chop the green parts. Dice the onion and garlic cloves.
3. Put the olive oil into a saucepan, add the leeks, onion and garlic, cover and cook very gently for 10 minutes.
4. Add the stock or water and simmer gently for 15 – 20 minutes then remove from the heat.
5. Using a stick or kitchen blender pulse the soup into a purée.
6. Put the potato flour and water into a cup and stir to form a paste.
7. Immediately pour the paste into the saucepan and stir to combine.
8. Return the pan to a gentle heat and stir as the soup thickens.
9. Season with salt and pepper.
10. Finely dice the reserved green leek and sprinkle it over the soup as it is served.