Velvet Potato and Leek soup

Ingredients:
50g butter
450g potatoes, peeled and cut into 1cm pieces
1 small onion, cut the same size as the potatoes
1 large garlic clove chopped
450g white parts of leeks, sliced
850ml-1.2litres light chicken or vegetable stock
142ml whipping cream
125ml full-fat milk

Directions:
Melt 50g butter in a heavy saucepan. Add potatoes, onion,garlic and leeks, sauté them in the butter 2-3 minutes.
Season well with salt and freshly ground pepper and toss again. Cover pan and
cook over a low heat for 10 mins, or until the vegetables are soft but not brown.
Uncover the pan pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Add more stock if needed.
Add vegetables in a blender and blend until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in whipping cream and full-fat milk.
Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
Drizzle some garlic olive oil or truffle oil over each serving, top cooked smoked bacon ( optional) and croutons some fresh black pepper and serve at once.
Enjoy!!!