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~25, 30 g butter (I am not actually sure about this, I think I cut about half of one of the lines on a block of butter, but it could have been more like 50g)
1 leek
3 cloves garlic, crushed with the back of a knife and finely chopped
1 large kumara, orange is good
~2/3 potatoes
3 carrots
~1 litre chicken or vege stock
Salt, pepper to taste
1. Prepare vegetables: slice or julienne leeks, slice garlic, dice root vegetables
2. Melt butter in your soup or stock pot. Saute the leeks for awhile and then throw in the garlic and saute them together for awhile until they're, you know, shiny and soft and cooked. Don't let the garlic brown if you can avoid it (my stove has one setting: REALLY HOT, so I couldn't avoid it.)
3. Throw in the vegetables, cover with stock, put lid on and bring to a boil. Turn down and simmer until the vegetables are soft - 40 minutes-ish (but it's fairly forgiving, 60 minutes is fine), stirring occasionally and adding stock as necessary.
4. Puree soup using stick blender, or in stages in a blender or food processor, or take a potato masher to it. You may want to let a little of the liquid boil off if your soup is too thin. Season to taste and serve.
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 tui.head
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