Method

• If using dried beans, soak in plenty of cold water for at least 6-12 hours
• Drain and cook in plenty of fresh water until tender (no salt)
• Set aside until required
• Begin by preparing the leeks
• Cut the leek in half where the white of the leek meets the green and set aside the greener part for later
• In a large heavy bottomed saucepan melt the butter and oil together until melted
• Add the white of the leeks, cover and reduce the heat to low and sweat off without colouring for at least 10 minutes, this will allow the leeks to soften and sweeten
• Add the potatoes and beans using half the cooking liquor and cover with stock
• Add the bay leaf and season lightly with salt and pepper
• Cook until the potatoes are tender (20-30 minutes)
• Discard bay leaf
• Finely slice the tender parts of the green of the leeks and add to the soup, cook for a further 5 minutes
• Using a potato masher or something similar lightly mash the ingredients in the soup so it holds together and thickens
• Add parsley and check seasoning
• Serve with a drizzle of peppery extra virgin olive oil and squeeze of lemon (if you like)