This soup will make use of your freshly harvested leeks in a light and tasty way.
1-2 leeks, sliced finely
1 clove crushed garlic
4 medium potatoes, peeled and diced
3 C chicken stock
1 1/2 C peas
1 C cream
few mint leaves
Heat the butter and sweat the leek and garlic over a low heat for a few minutes until everything is soft and fragrant but not colouring. Then add the potato and stock and cover and simmer for 15-20 minutes until the potato is soft.
Add the peas and cook for a couple more minutes.
Remove it from the heat and add the cream and mint. Mix the soup in a food processor or with a blender until it's smooth.
Add salt and pepper to taste.
Garnish soup with mint when you serve it.