Creamy Leek Pottage with Sour Cream | Homestyle Autumn Vegetable Dish

Thoroughly wash the leeks, including between the layers, to remove any dirt residue, trim off the root ends and the tough dark green outer leaves, then cut into rings about 1-1.5 centimetres thick. Peel the potatoes and cut them into small, even cubes so they cook quickly and become creamy. Finely crush the garlic cloves.

In a heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt, then cover and sweat over moderate heat for 8-10 minutes. Make sure the leeks do not brown, but just soften gently and release their natural, sweet aroma.

Stir the crushed garlic and diced potatoes into the softened leeks, then pour in the warm vegetable stock. Add the bay leaves and season with crumbled marjoram, salt, and freshly ground black pepper. Bring to a boil, then cover and simmer gently over low heat for 12-15 minutes until the potato cubes are completely tender.