Leek and potato soup with a kick

Method

• Heat the Sicilian Olive Oil in a large pan and add the onions potatoes and leeks.
• Cook for 3-4 minutes until starting to soften.
• Add the vegetable stock to the mix and bring to the boil. Season well and simmer until the vegetables are tender.
• Set aside and allow to cool for 15 minutes.
• Whizz with a hand blender or in a blender until smooth
• Reheat, your soup and dish up in a generous soup bowl.
• Stir in Crème fraîche and drizzle of Rosemary and garlic infused olive oil and Chilli Infused Balsamic for the kick.
• Enjoy!