Heat the olive oil in a pan and sweat the carrots, celery and shallot onion for 5 minutes
Next, add the leeks and sweat for a further 3 minutes
Finally, add the potatoes
As the vegetables start to soften, cover with vegetable stock and add the bay leaf, white pepper powder and salt to taste
Lower the heat and simmer until vegetables can be cut with a butter knife
Remove the bay leaf, then blend the mixture until smooth. You can add leftover vegetable stock to reach the desired consistency
To garnish your dish, julienne leftover leeks and lightly fry, gently place the crispy strips on top of the soup and add a circular drizzle of olive oil, best served with warm bread and salted rapeseed oil.