A recipe from Scott Turner, from delish

Ingredients

• 60g butter
• 6 Leeks, sliced and washed
• 4 Potatoes, peeled and cubed
• 1 large onion
• 1 stick celery
• 2 cloves garlic
• 1 bay leaf
• 1 sprig thyme
• salt and pepper
• freshly chopped fresh parsley and chives
• 1 chorizo, cubed and fried until crispy

Method
Melt butter in large pot. Add vegetables and garlic, sweat for 10 minutes until leek is softened.
Barely cover with cold water, add bay leaf and thyme. Simmer until potato is tender. Remove bay leaf and thyme. Puree until smooth and season to taste.
Serve topped with chopped herbs and warm chorizo.

Serves 8