Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. Leek on its own can’t bind the soup enough. Therefore, the potato is added.
If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Serve of chill the soup quickly after making or it will lose it vibrant green colour.
Serve the soup with crispy leeks: slice some leek, wash and pat almost dry. Tosh in some flour and deep fry until golden and crispy. Drain on kitchen paper and serve with the soup as a garnish.
Serve the soup with some crispy bacon bits.
Add some mustard to the soup.