Method:

• Step 1

  Chop your leek in half and thinly slice both halves. Peel your potatoes and chop them into small cubes and then finely chop your garlic.

• Step 2

  Heat some oil in a large pot and add your leeks. Put the lid on the pot to sweat the leeks down for 2-3 mins.

• Step 3

  To prepare your stock, crumble the stock cubes in a measuring jug, add your 500ml of water and mix.

• Step 4

  Take the lid off your pot and add your garlic and allow to fry for 2 more mins. Then add in your potatoes and season with your dried marjoram, dried oregano and a good pinch of salt and pepper and fry this together for a further 2 mins.

• Step 5

  Pour in your white wine and allow it to reduce for 1 min before adding in your prepared veggie stock. Bring it to the boil and then put the lid back on and allow it to simmer on a low heat for at least 1 hour. The longer you leave it the better the flavour!

• Step 6

  You can serve and eat as it is or If you prefer pureed soup you can blitz it with a hand blender until smooth. Personally I like to eat it as is with the tasty leeks and potato chunks.

• Step 7

  Serve in a bowl with a sprinkling of fresh coriander and a pinch more salt and pepper and dig in!