For the soup
- 600g leeks, trimmed
- 1 tbsp vegetable oil
- 400g potatoes, peeled and cut into chunks
- 850ml vegetable stock
- salt and pepper
- 2 tbsp extra-virgin rapeseed oil
- 1 tbsp fresh sage, finely chopped
Slit the leeks lengthways with a knife, then wash well and drain. Thinly slice the top green half from each leek, put in a bowl and set aside. Thinly slice the remaining leek.
Heat the oil in a large saucepan, add the white part of the sliced leeks and fry for 2–3 minutes until just beginning to soften.
Stir in the potatoes, half the stock and a little salt and pepper. Bring to the boil, cover and simmer for 15 minutes until the potatoes are soft.
Meanwhile, add the rapeseed oil and sage leaves to a small saucepan, heat gently until sizzling, then set aside and leave to cool.
Stir the reserved green part of the sliced leeks and remaining stock into the soup pan. Simmer for 2–3 minutes or until the leeks are soft but still bright green.
Purée the soup in the pan with a stick blender. Alternatively, transfer the soup to a liquidiser, blend until smooth, then return to the pan. Taste and adjust the seasoning and reheat the soup if needed.
Ladle the soup into bowls, drizzle with the sage oil and serve with bread and butter.
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