In a large pan, melt the butter and sautée the leeks and onion, stirring constantly until they turn golden.
Add vegetable stock, season well, and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft.
Add U.S. dehydrated potato flakes, stir well, cover the pan, then turn down the heat. Cook gently for 5 mins, shaking the pan often. Cool for a few mins, then blend in a food processor in batches until smooth.
Return to the pan, pour in the cream and stir well. Taste and season as necessary.
Garnish with fried garlic to serve.
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