Ingredients
Method
1.Combine oil, leek and garlic in a large, heavy-based saucepan. Cover and cook on low heat, stirring occasionally, for 5 minutes, until softened but not browned.
2.Add stock and potatoes, and season to taste. Bring to the boil. Simmer, partially covered, for 15 minutes, until potato is tender.
3.Blend or process soup, in batches, then return to pan. Add silverbeet leaves and stir until starting to wilt. Reheat before serving, if necessary. Serve with crusty bread.
Potato disintegrates on cooking, creating a thick, velvety texture.
Note