Roughly chop onion, garlic and leeks.
Chop potatoes (keep skin on for extra nutrients & easy prep!)
Heat a frying pan and add 1-2 tbsp EVOO and add onion and garlic.
When starting to soften add the leeks and thyme and cook in frying pan until soft.
Once soft transfer to a large saucepan and add the uncooked potatoes and 1 litre of vegetable stock, salt and pepper.
Bring to the boil and turn to a medium heat and cook until potatoes are soft (approx. 20-25 mins)
Once the potatoes are cooked carefully transfer the hot soup mix to a blender and blend until smooth (ensure lid is tightly secure as the mixture will have been at boiling temp).
Top with a drizzle of extra virgin olive oil, salt and pepper.